Effects of NaCl and Sugar on the Gelatinization behavior of kuzu starch

Abstract

Abstract: Thegelatinizationbehaviorofkuzu starchwas investigatedbydifferen tialscanningcalorimetry(DSC).The results showedthatboththegelatin izationtemperature(includingtheonsettemperatureT o ,thepeaktemperatureT p and theconclusiontemperatureT c )andthegelatinizationenthalpyofk uzustarchwereincreasedbytheaddi tionofsugars and NaCl.The increasing effect of diffe rent sugars on gelatinization temperature were in the order of sucrose>g lucose>fructose.TheadditionofNaClhadth eeffectas sugars,andthescaleofth eincreasingwas inthepositivecorr elationwith the adding amount of NaCl.

Key words: Kuzustarch , Gelatinization , NaCl , Sugar

DU Xian-Feng, XU Shi-Ying, WANG Zhang. Effects of NaCl and Sugar on the Gelatinization behavior of kuzu starch[J]. FOOD SCIENCE, 2002, 23(7): 34-36.

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Effects of NaCl and Sugar on the Gelatinization behavior of kuzu starch

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