Premium
Gelatinizing Starch in Sodium Hydroxide/Glycerol Aqueous Solution at Room Temperature
Author(s) -
Yang Zhen,
Sun Qi,
Ji Na,
Dai Lei,
Xiong Liu,
Sun Qingjie
Publication year - 2021
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.202000152
Subject(s) - glycerol , starch , aqueous solution , sodium hydroxide , chemistry , amylose , chemical engineering , sodium , starch gelatinization , maize starch , nuclear chemistry , food science , biochemistry , organic chemistry , engineering
Traditionally, starch gelatinization has been carried out by heating starch granules in the presence of moisture. This study aims to gelatinize starch using a sodium hydroxide (NaOH)/glycerol solution at room temperature. The experimental results reveal that normal corn starch (NCS), waxy corn starch (WCS), and high amylose corn starch (HAS) gelatinize in NaOH/glycerol (0.75, 0.85, and 1.5/1.0 wt.%) solutions for 60 min at 25 °C. The “Maltese cross” of the starch granules (5.0%, w/v) in the NaOH/glycerol aqueous solutions disappear over time. The gelatinization degree (GD%) of NCS increase from 85.58% (10 min) to 92.34% (40 min) and further increase to 100% (60 min). During gelatinization process at room temperature, NaOH plays a major role, and glycerol plays an auxiliary role. Gelatinization of starch in a NaOH/glycerol aqueous solution is an easy and fast method, which can expand applications of starch in food packaging, agricultural, and textile industries.