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The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
Abstract
The gelatinization behaviour of potato starch in an excess of water or solutions of sugars, other organic hydroxy compounds, or various inorganic salts was studied. The distribution of water and solutes between the external phase and the starch granules was measured by refractometry and a dye exclusion technique. When the limited water uptake of native starch granules is taken into account, the cooperative nature of gelatinization and the effect of water content on gelatinization behaviour can be explained solely on the basis of the Flory theory of polymer melting. Following the same argument, the effect of many solutes can be approximately described by the derived relationship between initial gelatinization temperature, water activity of the system and volume fraction of water in the granules.
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Citations
Cited by
Hoover, R. (2001) · Carbohydrate Polymers · doi:10.1016/s0144-8617(00)00260-5 · Cited by 1,483
Banana starch: Production, physicochemical properties, and digestibility—A review
Zhang, P., Whistler, R. L., BeMiller, J. N., & Hamaker, B. R. (2005) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2004.10.014 · Cited by 516
Understanding starch structure and functionality
Donald, A. M. (2004) · Starch in Food · doi:10.1533/9781855739093.1.156 · Cited by 103
Pea Protein and Starch: Functional Properties and Applications in Edible Films
Farshi, P., Mirmohammadali, S. N., Rajpurohit, B., Smith, J. S., & Li, Y. (2024) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100927 · Cited by 78
Metadata
- Authors
- Evans, I. D., & Haisman, D. R.
- Venue
- Starch - Stärke
- Publisher
- Wiley
- Published
- 1982-01
- Volume
- 34
- Issue
- 7
- Pages
- 224-231
- ISSN
- 0038-9056 (ISSN-L)
- 1521-379X
- OpenAlex
- W2035358764
- Cited by
- 370
- References
- 0
- FWCI
- 3.93
- Type
- journal article
- Language
- en
- Open access
- closed
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