The influence of water on the gelatinization and retrogradation of starch

Mariusz Witczak , Teresa Witczak


The aim of this work was to study the in fluence of water on the gelatinization and retrogradation of potato and corn starch with using differential s canning calorimeter (DSC). A significant influence of water to starch ratio on the characteristic temperatures of gelatinization was observed. In the case of gelatinization enthalpy, only the lowest water to potato starch ratio differed significantly from the others. In the case of corn starch, there was no dependence of gelatinization enthalpy on water to starch ratio. The water to starch ratio significantly affected the rate of starch retrogradation. Parameters of ∆H∞ and k of Avrami model decreased with increasing water content, while n increased with increasing water content. Potato starch showed higher values of ∆H∞ and , and lower values of n compared to corn starch.
Author Mariusz Witczak (FoFT / DoEaEFI)
Mariusz Witczak,,
- Department of Engineering and Equipment Food Industry
, Teresa Witczak (FoFT / DoEaEFI)
Teresa Witczak,,
- Department of Engineering and Equipment Food Industry
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
NoSpecial Issue
Publication size in sheets0.5
Keywords in Englishstarch, potato, corn, gelatinization, retrogradation
ASJC Classification1106 Food Science
Internal identifierWTŻ/2013/90
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*
Additional fields
OświadczenieMariusz Witczak, Teresa Witczak
FinansowanieThis study was funded by the National Science Centre in the research project No. N N312 330940.
Share Share

Get link to the record

* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Are you sure?