Effect of pressure and temperature on the gelatinization of starch at various starch concentrations.
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 %.
Baks
Tim
T
Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Biotechnion (Building number 307), Bomenweg 2, 6703 HD, Wageningen, the Netherlands. Tim.Baks@wur.nl
Bruins
Marieke E
ME
Janssen
Anja E M
AE
Boom
Remko M
RM
D005780:Gelatin / Q000737:chemistry*; D011312:Pressure; D013213:Starch / Q000737:chemistry*; D013696:Temperature
D005780:Gelatin; D013213:Starch