Gelatinization and Solubility of Corn Starch during Heating in Excess Water:  New Insights

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.

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

“…Ratnayake & Jackson (2006) studied the behavior of corn starch granules in water solution at different temperatures and found that the total rupture of these granules and consequent formation of a gelatinized solution did not occur at temperatures below 70°C.…”

Studies on the Gelatinization Temperature of Some Cereal Starches

“…This indicates that electrical conductivity is indeed a precise method that can have certain advantages, especially in wet starch systems. Methods that can be used in the determination of gelatinization temperatures of starches are; The Differential Scanning Calorimetry method, Falling Number method, Ultrasound Technique, Alkaline Spreading Value, The Brabender Viscograph, electrical conductivity and photoelectric (Ubwa et al, 2011;Ratnayake & Jackson, 2006).…”

Dextranas em açúcares do estado de São Paulo

“…É conhecida a baixa solubilidade do amido em água fria [14][15][16] e do mesmo se apresentar em grânulos com diâmetro de 1-100 μm.…”