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Starch gelatinization studies

Liu, Q., Charlet, G., Yelle, S., Arul, J. (2002). A study of phase transition in the starch-water system I. Starch gelatinization at high moisture level. Food Research International, 35, 397 07. [Pg.247]

Aging of gelatinized starch was studied by cross-relaxation NMR method [99]. Relatively immobile starch components increased and components with liquid-like mobility decreased during aging. Two spectral components were observed in cross-relaxation spectra. According to the theory mentioned above(5.5.1.), the broader one correlates with the degree of crystallinity and the narrower one with starch chains having mobility intermediate between... [Pg.142]

Allen et al.37 studied the gelatinization of tapioca starch by taking samples from a Brabender ViscoAmylograph. Water penetrates to the middle of the granule from the truncated end. At 50°C, well below the starch gelatinization temperature, there is... [Pg.552]

Starch gelatinization up to peak viscosity studied by various techniques such as vis-cometry and particle size measurement by laser diffraction, is essentially a first order kinetic process whose extent is determined principally by pasting temperature and time (Kubota et. al., 1979 Lund, 1984 p. 59 Okechukwu et al., 1991 Okechukwu and Rao, 1995). [Pg.184]

Several studies on starch gelatinization have indicated that some starches, notably wheat, com, waxy maize and cross-linked waxy maize may show shear thickening... [Pg.184]

Douzals, J.P., Perrier Comet, J.M., Gervais, P, and CoquUle, J.C. Microscopic study of starch gelatinization under high hydrostatic pressure, /. Agric. Food Chem., 44, 1403, 1996. [Pg.482]

Various studies have been carried out on the gelatinization and retrogradation processes of starch. Starch gelatinization was followed by pulsed H NMR by... [Pg.116]

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