The influence of water on the gelatinization and retrogradation of starch
Mariusz Witczak , Teresa Witczak
AbstractThe 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.
|Journal series||Potravinárstvo, ISSN 1338-0230, (B 5 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||starch, potato, corn, gelatinization, retrogradation|
|Not used for evaluation||yes|
|Publication indicators||: 2014 = 0.037|
|Oświadczenie||Mariusz Witczak, Teresa Witczak|
|Finansowanie||This study was funded by the National Science Centre in the research project No. N N312 330940.|
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