Pasting and gelatinization

Liquid Diffusion The movement of liquids by diffusion in soUds is restricted to the equihbrium moisture content below the point of atmospheric saturation and to systems in which moisture and solid are mutually soluble. The first class apphes to the last stages in the diying of clays, starches, flour, textiles, paper, and wood the second class includes the diying of soaps, glues, gelatins, and pastes. 

Jane, J., Chen, Y. Y., Lee, L. F., McPherson, A. E., Wong, K. S., Radosavljevic, M., and Kasemsuwan, T. (1999). Effects of amylopectin branch chain length and amylose content on gelatinization and pasting properties of starch. Cereal Chem. 76, 629-637. 

Table 8.1 Gelatinization and pasting properties of native starches130...

Hydroxypropylation increases freeze-thaw stability, decreases gelatinization and pasting temperatures, and improves paste clarity. The hydroxyalkylated starches are obtained after treatment with alkylene oxide under alkaline conditions. The hydroxyl groups located in the second position of glucose units are the preferred sites of substitution. These starches have similar properties, functionalities, and uses as their acetylated counterparts (Table 13.1). 

Gelatinization of sweet potato, tania, and yam tuber starches. Starch/Starke. 47, 298-306. Varavinit, S., Shobsngob, S., Varanyanond, W., Chinachoti, P., and Naivikul, O. (2003). Effect of amylose content on gelatinization, retrogradation and pasting properties of flours from different cultivars of Thai rice. Starch/Starke 55,410-415. 

Table 12.7 Gelatinization, pasting and paste properties of starches from different botanical origins3...

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