Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry

Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

“…Influence of sugars on the gelatinization of waxy maize, corn, sago or other starches has been studied by differential scanning calorimetry (DSC) technique (Ahmad and Williams, 1999;Baek et al, 2004;Gunaratne et al, 2007;Maaurf et al, 2001;Sopade et al, 2004). These literatures showed the gelatinization temperature was increased by sugar addition, while the heat enthalpy was increased, decreased or not changed, depending on the sugar type, sugar concentration or starch type.…”

“…Traditionally, sugars are often added to improve the taste and texture of starchy foods such as chi ba (a Hakka specialty), crystal moon cake and Japanese snack, and so on. Meanwhile, sugar addition can alter the thermal, rheological and pasting properties especially the gelatinization temperature, gelatinization enthalpy, viscosity, gel strength and gel viscoelasticity of starch (Ahmad and Williams, 1999;Sopade et al, 2004).…”

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“…There are several methods used to study water interactions in the polymeric matrix of the dough, such as swelling power, water-binding capacity, pasting properties by Brabender Viscoamylograph (Tan et al 2009), crystalline structure by X-ray pattern (Eliasson, 2004), small deformation rheology (Chiotelli et al 2000;Chiotelli et al 2002;Jiménez-Avalos et al 2005, Ortega-Ojeda et al 2004, and differential scanning calorimetry (Biliaderis et al 1980;Califano and Añón 1990;Donovan 1979;Ferrero et al 1996;Fukuoka et al 2002;Karlsson and Eliasson 2003;Kruger et al 2003;Lelievre 1976;Pravisani et al 1985;Sopade et al 2004;Wootton and Bamanuarachichi 1979a;Wootton and Bamanuarachichi 1979b), which have been widely used to study starch gelatinization. DSC has been also widely used to evaluate the frozen fraction of water from the endothermic peak that corresponds to the melting of free water.…”

Isolation and characterisation of starch from different barley and oat varieties

“…Retrogradation rate is affected by the ratio of amylose and amylopectin, molecular size, temperature, hydrocolloids, suga, and botanical sources (Aee et al 1998;Babić et al 2009b). The gelatinisation and retrogradation of starch have been intensively investigated with differential scanning calorimetry (DSC) (Sopade et al 2004;Koo et al 2005;Zhong & Sun 2005).…”