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A Differential Scanning Calorimetry Study on the Effect of Annealing on Gelatinization Behavior of Corn Starch
Abstract
Gelatinization characteristics of laboratory‐isolated and commercial corn starch were compared by differential scanning calorimetry (DSC) before and after being annealed at subgelatinization temperatures in excess water. Prior to annealing, commercial corn starch has a relatively narrow gelatinization range, with a peak temperature at 71°C. Starches isolated in the laboratory have wide gelatinization ranges and lower peak temperatures. After annealing, commercial starch showed little change in gelatinization characteristics, whereas laboratory starches all had narrowed gelatinization ranges, higher peak temperatures, and increased gelatinization enthalpy, indicating changes in the internal structure of the starch granules. This demonstrates that the wet‐milling process anneals corn starch during the isolation procedure.
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Cites
Colorimetric Method for Determination of Sugars and Related Substances
DuBois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. A., & Smith, F. (1956) · Analytical Chemistry · doi:10.1021/ac60111a017 · Cited by 52,269
Use of Ranks in One-Criterion Variance Analysis
Kruskal, W. H., & Wallis, W. A. (1952) · Journal of the American Statistical Association · doi:10.1080/01621459.1952.10483441 · Cited by 13,912
Cited by
Hydrothermal Modifications of Granular Starch, with Retention of the Granular Structure: A Review
Jacobs, H., & Delcour, J. A. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980169k · Cited by 589
Physicochemical properties of long rice grain varieties in relation to gluten free bread quality
Cornejo, F., & Rosell, C. M. (2015) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2015.01.050 · Cited by 118
Tester, R. F., Debon, S. J. J., & Karkalas, J. (1998) · Journal of Cereal Science · doi:10.1016/s0733-5210(98)90006-6 · Cited by 118
Romano, A., Mackie, A., Farina, F., Aponte, M., Sarghini, F., & Masi, P. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2375-9 · Cited by 43
From Molecules to Products: Some Aspects of Structure–Function Relationships in Cereal Starches
Eliasson, A., Bergenståhl, B., Nilsson, L., & Sjöö, M. (2013) · Cereal Chemistry · doi:10.1094/cchem-08-12-0107-fi · Cited by 22
Metadata
- Authors
- KRUEGER, B. R., KNUTSON, C. A., INGLETT, G. E., & WALKER, C. E.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1987-05
- Volume
- 52
- Issue
- 3
- Pages
- 715-718
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1998333134
- Cited by
- 322
- References
- 2
- FWCI
- 4.26
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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