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Some observations on the mechanism of starch gelation
Author(s) -
FREKE C. D.
Publication year - 1971
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.1365-2621.1971.tb01616.x
Subject(s) - thermogravimetric analysis , starch , differential thermal analysis , polarity (international relations) , dielectric , thermal analysis , chemistry , materials science , thermal , chemical engineering , thermodynamics , organic chemistry , diffraction , biochemistry , physics , optics , optoelectronics , cell , engineering
Summary The temperature at which starch gelled in systems with varying dielectric constants was examined. Starch was also examined by differential thermal analysis (DTA) and thermogravimetric analysis (TG). Findings showed that the temperature at which starch gels depended on the polarity of the environment. Implications of this and of the DTA and TG findings are discussed.