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Starch birefringence, loss

TABLE 5.1 Comparison of birefringence loss and degree of gelatinization in different starches°... [Pg.235]

Starch source Birefringence loss,% X-ray crystallinity loss,% Molecular order loss (13C-CP/ MAS NMR),% Molecular order loss (DSC),%... [Pg.327]

Starch Temperature (°C) Loss of birefringence (%) Degree of gelatinization (%) by glucoamylase method... [Pg.235]

Goering, K. Fritts, D. H., and Allen, G. D. (1974). A comparison of loss of birefringence with the percent gelatinization and viscosity on potato, wheat, rice, corn, cow cockle, and several barley starches. Cereal Chem. 51, 764-771. [Pg.263]

Starch gelatinization is the disruption of molecular orderliness within the starch granule. It results in granular swelling, crystallite melting, loss of birefringence, viscosity development, and solubilization. [Pg.240]

Temperature versus enthalpy profiles similar to those shown in Figure 4-15 are obtained when starches are heated either in excess water, that is, when water stareh ratios are equal to two or greater, or under intermediate water content. The start of the endothermic peak at To corresponds to loss of birefringence, in the form of the typical Maltese cross, when the starch granule is viewed under polarized light. A single endotherm, such as that obtained under excess water conditions, is referred to as the... [Pg.176]

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