Journal
CARBOHYDRATE POLYMERS
Volume 176, Issue -, Pages 56-64Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.08.062
Keywords
Corn starch; Gelatinization behaviours; Glycerol; Maltese crosses; Viscosity
Categories
Funding
- National Natural Science Foundation of China [31471700, 31371735]
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The effects of various glycerol concentrations (0%, 5%, 10%, 20%, and 50%, w/w) on the morphologies and gelatinization behaviours of corn starch were evaluated by confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). When corn starch granules with no added glycerol were treated at 65 degrees C, the granules of corn starch were almost completely broken and tightly connected, and the characteristic birefringence of the starch granules disappeared. Various microscopic techniques revealed that starch gelatinization was delayed to higher temperatures as the glycerol concentration increased. In the presence of glycerol -water systems (5%, 10%, 20%, and 50%, w/w), the peak temperatures of corn starch increased by 1.6 degrees C, 7.4 degrees C, 10.7 degrees C, and 19.7 degrees C, respectively, compared to corn starch in water. The RVA pasting profiles showed that the gelatinization temperature increased as the glycerol concentration increased, which was consistent with polarized light microscope observations and DSC tests.
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