Gelatinization and solubility of corn starch during heating in excess water: new insights

Journal of Agricultural and Food Chemistry
Wajira S Ratnayake, David S Jackson

Abstract

Starch gelatinization is associated with the disruption of granular structure causing starch molecules to disperse in water. This study was designed to examine starch granules as they were heated in water, and their resulting morphological, structural, and solubility traits. The results indicate that starch gelatinization is a more complex process than the previously suggested order-to-disorder transition. The energy absorbed by the granules facilitates the rearrangement or formation of new bonds among molecules prior to the temperatures normally associated with the melting of amylopectin crystallites during gelatinization. It is also evident that amylose plays an important role during the initial stages of corn starch gelatinization.

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Citations

Jun 13, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Kuan-Ming LaiTung-Hu Tsai
Jun 26, 2008·Journal of Food Science·W S Ratnayake, D S Jackson
Mar 27, 2016·Journal of Materials Science. Materials in Medicine·Surapong ChatpunKuakoon Piyachomkwan
Dec 12, 2012·Carbohydrate Polymers·Canhui Cai, Cunxu Wei
Dec 5, 2018·The Journal of Primary Prevention·Elias AllaraUNKNOWN Diario della Salute Evaluation Support Team
Jul 22, 2020·Journal of Food Science·Olaide A AkintayoOlayinka R Karim
Jul 4, 2018·Nutrients·Grace J CampbellKim S Bell-Anderson
May 1, 2016·Current Protocols in Plant Biology·Kristen A Leach, David M Braun
May 19, 2020·Food Science and Biotechnology·Salinee SoisungwanSung Hee Park
Jan 14, 2021·Carbohydrate Polymers·Ioanna ZafeiriIan Norton
Jun 2, 2020·Carbohydrate Polymers·M Kathryn BrewerMatthew S Gentry
May 19, 2021·International Journal of Biological Macromolecules·Linqi YunJianbin Li
May 23, 2020·International Journal of Biological Macromolecules·Paulo Vitor França LemosJanice Izabel Druzian

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