Dynamic Monitoring of Gelatinization Process by Digital Image Analysis Technique

doi:10.7506/spkx1002-6630-201209016

Abstract

Abstract: A new method named as integral optical density method for dynamically monitoring gelatinization process was explored in this study. The dynamic changes of three types of starches such as type A (maize starch), type B (potato starch), and type C (pea starch) were detected during the gelatinization process in excess water system. The results showed that three crystalline types of starch underwent different change processes. This difference is mainly associated with the diversity and composition of starch structure.

Key words: starch, gelatinization, integral optical density, digital image analysis technique

CLC Number:

TS236.9

XIEQin，GAOQun-yu. Dynamic Monitoring of Gelatinization Process by Digital Image Analysis Technique[J]. FOOD SCIENCE, 2012, 33(9): 72-76.

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Dynamic Monitoring of Gelatinization Process by Digital Image Analysis Technique

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