title: Analysis of the pasting profile in corn starch: Structural, morphological, and thermal transformations, Part I.
abstract: This work is focused on the understanding of the apparent viscosity profile of corn starch, in terms of the physicochemical and morphological changes that take place during the thermal profile of starch-water suspension to its respective gel formation. A mathematical model was used to obtain the experimental operating conditions that satisfy the Froude number. Freeze drying samples are studied in different stages along the pasting profile. Changes in the structural properties of the samples are studied using X-ray diffraction, and the morphological changes are followed using scanning electron microscopy, differential scanning calorimetry was used to analyze the thermal changes in starch. The changes in the pasting profile are associated with structural, thermal,and morphological changes of the system and the analysis of the physicochemical transformation that occur during the pasting profile are explained. The finding in this work does not show evidence of gel retrogradation at the end of the cooling process.
authors.affiliation: Posgrado en Ciencias e Ingeniería de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Qro, C.P 76230, Mexico.
authors.forename: Natalia
authors.initials: N
authors.lastname: Rincón-Londoño
authors.affiliation: Posgrado en Ciencias Químico Biológicas, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N. Centro Universitario, C.P 76010 Querétaro, Qro, Mexico.
authors.forename: Lineth J
authors.initials: LJ
authors.lastname: Vega-Rojas
authors.affiliation: División de Investigación y Posgrado, Facultad de Ingeniería, Universidad Autónoma de Querétaro, Centro Universitario, C.P. 76010 Santiago de Querétaro, Qro, Mexico.
authors.forename: Margarita
authors.initials: M
authors.lastname: Contreras-Padilla
authors.affiliation: CONACYT Reseearch Fellow, Tecnologico Nacional de México, Instituto Tecnologico de Veracruz, Veracruz, Ver., Mexico.
authors.forename: A A
authors.initials: AA
authors.lastname: Acosta-Osorio
authors.affiliation: Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Boulevard Juriquilla No. 3001 C.P. 76230, Juriquilla, Querétaro, A.P. 1-1010, Mexico. Electronic address: marioga@fata.unam.mx.
authors.forename: Mario E
authors.initials: ME
authors.lastname: Rodríguez-García
mesh_terms: D000688:Amylose / Q000032:analysis; D009824:Ointments; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity; D014867:Water / Q000737:chemistry
chemical_list: D009824:Ointments; D014867:Water; D013213:Starch; D000688:Amylose
keywords: Gelatinization; Pasting; Retrogradation; Starch