Starch Gelatinization Behavior: The Impact of Granular Structure
Liziane Dantas Lacerda,
Nádya Pesce da Silveira,
Aline Felten Bondam
et al.
Abstract:This study evaluates wheat, corn, and cassava native starches. Morphological features of the starch granule's surface reveal peculiar granule characteristics. Wheat starch granules are the largest, with 20.83 µm mass median diameter, followed by corn, 13.14 µm, and cassava, 12.37 µm. Nonetheless, cassava and corn starches have the lowest polydispersity and greater surface area average. Corn starch shows more resistance to the gelatinization process when observed. Complete granular disruption and gelatinization… Show more
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