Effect of water content on the gelatinisation temperature of sago starch

A review: Starch-based composite foams

“…Three starches; potato, corn, and sweet potato, were selected for the study in concentrations ranging from 10 to 20 wt%. The starch solution was normally prepared beforehand by heating the aqueous dilute suspension of starch granules above the gelatinization temperature until a homogeneous paste was formed [37]. Samples were then frozen in two freezing temperature -15°C or -196°C.…”

Starch-lignin foams

“…The integrated area, including both features and averaged over four specimens, corresponds to ΔH = 2.0±0.1 J/g of dry starch. DSC features observed with starch samples depend on water content, age, source plant, and sample history [32][33][34]. For our purposes, the thermal features in the starch foam ( Figure 4, curve 1) need only be taken to indicate that heat treatment of starch during foam formation leaves some residual starch structure [32].…”

Sago Palm

“…The gelatinization peak temperature of sago starch was higher than those of corn, cassava, potato, and pea. Furthermore, Ahmad and Williams (1999a, b) Ahmad et al (1999a, b)and Maaruf et al (1999Maaruf et al ( , 2001 reported that the presence of salts and sugars affected the gelatinization properties of sago starch. Intrinsic viscosity decreased with increasing temperature, but the critical concentration remained fairly constant over the range of temperatures (Nurul et al 2001).…”

“…Starch gelatinization is the disruption of molecular order within the starch granule manifested in irreversible changes in properties such as granular swelling, native crystallite melting, loss of birefringence, and starch solubilization (Maaruf et al 2001). Starch undergoes a glass transition in the amorphous components prior to the gelatinization when the starch granule is heated in the presence of water (Vamadevan and Bertoft 2015).…”