Effect of Pressure and Temperature on the Gelatinization of Starch at Various Starch Concentrations

Abstract

The effects of pressure, temperature, and treatment time on the degree of gelatinization were determined with differential scanning calorimetry measurements for wheat starch-water mixtures with starch concentrations varying between 5 and 80 w/w %. Although simple models could be used to describe the degree of starch gelatinization as a function of pressure or temperature, a more complex model based on the Gibbs energy difference had to be used to describe the degree of gelatinization as a function of both pressure and temperature. The experimental and model data were used to construct a phase diagram for 5, 30, and 60 w/w % wheat starch-water mixtures. Data obtained from literature were in accordance with our phase diagrams. These phase diagrams can be used to estimate the degree of gelatinisation after applying a certain pressure and temperature on a starch-water mixture with starch concentrations in the range of 5 and 60 w/w %.

Melt-processing, moisture-resistance and strength retention properties of supercritical CO2-processed thermoplastic starch resins

“…Thermoplastic starch processing typically involves an irreversible order-disorder transition termed gelatinization. Starch gelatinization is a combined process consisting of the hydration of the amorphous regions and subsequent melting of crystalline chain segments [35][36][37][38][39][40][41]. However, the resistance of TPS to shock or moisture is still relatively poor in comparison with many other commodity resins [42][43][44][45][46], which make it unsatisfactory for many applications.…”

Reduction of gelatinization temperatures of starch blend suspensions with supercritical CO2 treatment

“…Excess water content in the samples can influence the uptake of water by starch granules and it provides better accessibility of water saturated with scCO 2 to the starches [27]. However, it is clear that scCO 2 treatment lowers the gelatinization temperature of starch mixtures under mild conditions.…”

Inhibition Effect of Ca2+ Ions on Sucrose Hydrolysis Using Invertase

“…The substrate viscosity will be higher along with the magnitude of substrate concentration. It will slow down the diffusion process so that the enzymatic reaction will be controlled by the diffusion process (diffusion limitation) [30]. Therefore, the substrate will be more difficult to be hydrolyzed by acid and enzymatic treatment [31].…”