The effect of pressure and temperature on the gelatinisation of starch at various starch concentrations

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Abstract

The effects of pressure, temperature, and treatment time on the degree of gelatinization were determined with differential scanning calorimetry measurements for wheat starch¿water mixtures with starch concentrations varying between 5 and 80 w/w %. Although simple models could be used to describe the degree of starch gelatinization as a function of pressure or temperature, a more complex model based on the Gibbs energy difference had to be used to describe the degree of gelatinization as a function of both pressure and temperature. The experimental and model data were used to construct a phase diagram for 5, 30, and 60 w/w % wheat starch¿water mixtures. Data obtained from literature were in accordance with our phase diagrams. These phase diagrams can be used to estimate the degree of gelatinisation after applying a certain pressure and temperature on a starch¿water mixture with starch concentrations in the range of 5 and 60 w/w %.
Original languageEnglish
Pages (from-to)296-304
JournalBiomacromolecules
Volume9
Issue number1
DOIs
Publication statusPublished - 2008

Keywords

  • differential scanning calorimetry
  • high hydrostatic-pressure
  • wheat-starch
  • phase-transformations
  • water mixtures
  • crystalline
  • diagram
  • transitions
  • moisture
  • system

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