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Temperature and the Retrogradation of Starch
Author(s) -
KALB A. JOSEPH,
STERLING CLARENCE
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00800.x
Subject(s) - retrogradation (starch) , starch , solubilization , food science , starch gelatinization , chemistry , warehouse , materials science , biochemistry , amylose , business , marketing
SUMMARY Cornstarch sols (2%) were prepared at a series of gelatinization temperatures (80–127°C) and stored at 1, 37, and 70°C. At 1°C storage, retrogradatios was slower as the temperature of gelatinization was greater. At 37°C storage, no retrogradation occurred in samples gelatinized at lower temperatures, and solubilization took place in samples gelatinized at higher temperatures. At 70°C storage, solubilization occurred in all samples, but more rapidly as the temperature of gelatinization was greater.