Starch gelatinization under shearless and shear conditions

Xie, Fengwei, Liu, Hongshen, Chen, Pei, Xue, Tao, Chen, Ling, Yu, Long and Corrigan, Penny (2006) Starch gelatinization under shearless and shear conditions. International Journal of Food Engineering, 2 5: 6-1-6-31. doi:10.2202/1556-3758.1162

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads
UQ234658_OA.pdf Full text (open access) application/pdf 457.18KB 0

Author Xie, Fengwei
Liu, Hongshen
Chen, Pei
Xue, Tao
Chen, Ling
Yu, Long
Corrigan, Penny
Title Starch gelatinization under shearless and shear conditions
Journal name International Journal of Food Engineering   Check publisher's open access policy
ISSN 1556-3758
2194-5764
Publication date 2006-12
Sub-type Critical review of research, literature review, critical commentary
DOI 10.2202/1556-3758.1162
Open Access Status File (Publisher version)
Volume 2
Issue 5
Start page 6-1
End page 6-31
Total pages 31
Place of publication Berlin, Germany
Publisher Walter de Gruyter
Language eng
Abstract This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization. Advantages and disadvantages of each technology were discussed and then some examples were presented to demonstrate their application. A new technology RheoScope, an instrument that can measure viscosity under shear stress and simultaneously observes variation of starch particles using a microscope, was also introduced. It was found the definition of "gelatinization" could be different for different detection technologies. Under shearless condition full gelatinization of starch needs about ratio of water 3/starch 1, while the gelatinization under shear condition requires less water content since shear stress enhances the processing. The number of endotherm and enthalpy of gelatinization depends on amylose/amylopectin, moisture and lipid content.
Keyword Shear
Starch
Gelatinization
Shearless
DSC
Microscope
Extrusion
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collection: Australian Institute for Bioengineering and Nanotechnology Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 9 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 0 times in Scopus Article
Google Scholar Search Google Scholar
Created: Thu, 10 Mar 2011, 13:46:01 EST by David Fengwei Xie on behalf of Aust Institute for Bioengineering & Nanotechnology