Wet method for measuring starch gelatinization temperature using electrical conductivity.
The objective of the present study was to develop a method for obtaining the gelatinization temperature of starches by using electrical conductivity. Native starches from corn, rice, potato, and wheat were prepared with different proportions of water and heated from room temperature to 90 degrees C, in a device especially designed for monitoring the electrical conductivity as a function of temperature. The results showed a linear trend of the electrical conductivity with the temperature until it reaches the onset gelatinization temperature. After that point, the electrical conductivity presented an increment or decrement depending on the water content in the sample and it was related to starch swelling and gelatinization phenomena. At the end gelatinization temperature, the conductivity becomes stable and linear, indicating that there are no more changes of phase. The starch gelatinization parameter, which was evaluated in the 4 types of starches using the electrical conductivity, was compared with those obtained by using differential scanning calorimeter (DSC). The onset temperature at which the electrical conductivity increased or decreased was found to be similar to that obtained by DSC. Also, the final temperature at which the electrical conductivity returned to linearity matched the end gelatinization temperature of the DSC. Further, a wet method for measuring the onset, peak, and end gelatinization temperatures as a function of temperature using the electrical conductivity curves is presented for a starch-water suspension.
Morales-Sanchez
E
E
CICATA-IPN Unidad Querétaro, Cerro Blanco Nr 141, Colinas del Cimatario, Querétaro, México. eduardo_morales_sanchez@yahoo.com.mx
Figueroa
J D C
JD
Gaytan-Martínez
M
M
D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D004553:Electric Conductivity; D005524:Food Technology / Q000295:instrumentation / Q000379:methods*; D013213:Starch / Q000737:chemistry*; D044366:Transition Temperature
D013213:Starch