Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 351563
Title Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations
Author(s) Baks, T.; Ngene, I.S.; Soest, J.J.G. van; Janssen, A.E.M.; Boom, R.M.
Source Carbohydrate Polymers 67 (2007)4. - ISSN 0144-8617 - p. 481 - 490.
Department(s) Food Process Engineering
AFSG Biobased Products
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) differential scanning calorimetry - high hydrostatic-pressure - partial molar volumes - potato starches - water-content - wheat-starch - birefringence measurements - crystalline polymorph - phase-transformations - enzymatic-hydrolysis
Abstract A general procedure was developed to measure the degree of gelatinisation in samples over a broad concentration range. Measurements based on birefringence, DSC (Differential scanning calorimetry), X-ray and amylose-iodine complex formation were used. If a 10 w/w % wheat starch-water mixture was used, each method resulted in approximately the same degree of gelatinisation vs. temperature curve. In case the gelatinisation of a 60 w/w % wheat starch-water mixture was followed as a function of the temperature, each method resulted in a different degree of gelatinisation vs. temperature curve. DSC and X-ray measurements are preferred, because they can be used to determine when the final stage of the gelatinisation process has been completed. Birefringence and amylose-iodine complex formation measurements are suitable alternatives if DSC and X-ray equipment is not available, but will lead to different results. The differences between the methods can be explained by considering the phenomena that take place during the gelatinisation at limiting water conditions. Based on the experimental data obtained with DSC and X-ray measurements, the gelatinisation of 10 w/w % and 60 w/w % wheat starch-water mixtures started at the same temperature (approximately 50 °C). However, complete gelatinisation was reached at different temperatures (approximately 75 °C and 115 °C for, respectively, 10 w/w % and 60 w/w % wheat starch-water mixtures) according to the experimental DSC and X-ray data. These results are in accordance with independent DSC measurements that were carried out. The Flory equation was adapted to provide a quantitative explanation for the curves describing the degree of starch gelatinisation as a function of the starch-water ratio and the temperature. The gelatinisation curves that were obtained with the model are in good agreement with the experimentally determined curves. The parameters Tm0, ¿Hu and ¿12 that resulted in the lowest sum of the squared residuals are 291 ± 63 °C, 29.2 ± 3.9 kJ/mol and 0.53 ± 0.05 (95% confidence interval). These values agree with other values reported in literature
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.