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Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition
Author(s) -
WANG SHAW S.,
CHIANG W. C.,
ZHAO B.,
ZHENG X. G.,
KIM I. H.
Publication year - 1991
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.1365-2621.1991.tb07990.x
Subject(s) - anhydrous , starch , starch gelatinization , corn starch , phase diagram , stoichiometry , chemical engineering , phase (matter) , materials science , phase transition , thermodynamics , chemistry , organic chemistry , engineering , physics
The phase transition of a waxy corn starch, Amioca, with a limited amount of water available, upon heating, was investigated by using experimentation and computer simulation. A model based upon the stoichiometric ratio of water to anhydro‐glucose unit was developed to simulate conversion of starch (gelatinization and/or melting) with different water contents. Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization. A phase diagram based on this was constructed to relate water contents to gelatinization and melting of starch.