title: Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization.
abstract: The effect of moisture content on the interactions between water and partially gelatinized starch during gelatinization process was investigated. The interactions were probed using differential scanning calorimetry (DSC). The starch samples were partially gelatinized at 25°C (S25), 64°C (S64), 68°C (S68) and 70°C (S70) and the moisture contents were varied from 25% to 78% (w/w). The G endotherm was not observed and only the M1 endotherm was observed in S64, S68 and S70 in the entire moisture content range. The G endotherm was not observed and only the M1 endotherm was observed at higher peak temperature in S25 when the moisture content was below 30% (w/w). The melting temperature of M2 endotherm in S70 was the highest among all the samples tested in the entire moisture content range. At water content>30% (w/w), S68 and S70 had lower amount of unfreezable water, while S64 had higher amount of unfreezable water.
authors.affiliation: College of Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
authors.forename: Zong-Qiang
authors.initials: ZQ
authors.lastname: Fu
authors.forename: Li-Jun
authors.initials: LJ
authors.lastname: Wang
authors.forename: Hui
authors.initials: H
authors.lastname: Zou
authors.forename: Dong
authors.initials: D
authors.lastname: Li
authors.forename: Benu
authors.initials: B
authors.lastname: Adhikari
mesh_terms: D005782:Gels; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D013816:Thermodynamics; D014867:Water / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D005782:Gels; D014867:Water; D013213:Starch
keywords: Gelatinization; Interactions; Moisture content; Partially gelatinized starch; Unfreezable water