title: Effect of pressure and temperature on the gelatinization of starch at various starch concentrations.
abstract: 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 %.
authors: 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
authors: Tim
authors: T
authors: Baks
authors: Marieke E
authors: ME
authors: Bruins
authors: Anja E M
authors: AE
authors: Janssen
authors: Remko M
authors: RM
authors: Boom
mesh_terms: D005780:Gelatin / Q000737:chemistry*; D011312:Pressure; D013213:Starch / Q000737:chemistry*; D013696:Temperature
chemical_list: D005780:Gelatin; D013213:Starch