FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (19 ): 89-92.doi: 10.7506/spkx1002-6630-200919018

Previous Articles     Next Articles

DSC Study of Effects of Water Content on Gelatinization and Aging of Starch

ZHOU Guo-yan，HU Qi-wei，LI Hong-wei，YUAN Jie   

  1. Institute of Cryomedicine and Food Refrigeration, Shanghai University of Science and Technology, Shanghai 200093, China
  • Received:2009-06-28 Online:2009-10-01 Published:2010-12-29
  • Contact: ZHOU Guo-yan， E-mail:efly_snow@163.com

RichHTML

2

PDF (PC)

1829

Abstract:

Water, as a plasticizer, may affect the migration of starch molecules so that it plays an important role in gelatinization and aging of starch. In this study, the effects of water content on thermal kinetics of rice and potato starches were investigated by differential scanning calorimetry (DSC). Results indicated that higher water content in starch resulted in the increase of gelatinization temperature and significant change of gelatinization enthalpy. In addition, different water contents were required for the gelatinization of different types of starch. Moreover, water content in starch could also attenuate the aging process of starch. Furthermore, higher water content level exhibited a slower aging process in rice starch compared with potato starch.

Key words: DSC, gelatinization, aging, water content

CLC Number: