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An objective method for the measurement of starch gelatinization temperatures
Author(s) -
BERRY G. K.,
WHITE G. W.
Publication year - 1966
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1966.tb01811.x
Subject(s) - starch , starch gelatinization , materials science , suspension (topology) , optical microscope , birefringence , composite material , chemistry , food science , scanning electron microscope , mathematics , optics , physics , homotopy , pure mathematics
Summary. An objective method has been devised for measuring the gelatinization temperature of granular starch under the microscope. A hot stage is used to heat the specimen, and the progress of gelatinization is followed by microphotometry of the birefringence between crossed polars. The method has been used to study the gelatinization of wheat starch in the presence of sugars, proteins and lipids, in solution or suspension.