Rheology of Heated Starch Dispersions

Native starches contain approximately 25% amylose, yet there are some mutant varieties of com that contain 85% amylose (high-amylose com) or no amylose (waxy maize) (Whistler and Daniel, 1985). Amylose leaches from starch granules during 

Sucrose and other sugars increase the gelatinization temperature of starches the increase depends on the water activity of the sugar solution and the sugar the gelatinization temperature of starch increased with decrease in water activity of the sugar 

Chaotropic salts, such as calcium chloride, decrease the starch gelatinization temperature to the extent that gelatinization may take place at room temperature. In contrast, non-chaotropic salts raise the gelatinization temperature. While fets and emulsifiers have minimal affect on the starch gelatinization temperature, they affect the rate of starch granule swelling after gelatinization (Hoseney, 1998). 

Ml endotherm. Based on data obtained with DSC (Roos, 1995), it can be said that many starches heated in excess water conditions exhibit gelatinization temperature ranges of about 7-10°C and the gelatinization initiation temperatures To) range from about 50 to 68°C. 

VISCOUS AND VISCOELASTIC PROPERTIES DURING HEATING OF STARCH DISPERSIONS 

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