Gelatinization of cornstarch with different amylose/amylopectin content

Liu, Hongsheng, Yu, Long, Xie, Fengwei and Chen, Ling (2006) Gelatinization of cornstarch with different amylose/amylopectin content. Carbohydrate Polymers, 65 3: 357-363. doi:10.1016/j.carbpol.2006.01.026


Author Liu, Hongsheng
Yu, Long
Xie, Fengwei
Chen, Ling
Title Gelatinization of cornstarch with different amylose/amylopectin content
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2006-08-15
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2006.01.026
Volume 65
Issue 3
Start page 357
End page 363
Total pages 7
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon
Language eng
Abstract Gelatinization behaviours of cornstarch with different amylose/amylopectin content (waxy: 0/100, maize: 23/77, Gelose 50: 50/50 and Gelose 80: 80/20) were systematically studied by DSC using stainless steel high pressure pan as functions of water content (9-75%) and temperature (0-200 °C). The number of endotherm and enthalpy of gelatinization depend on amylose/amylopectin, moisture and lipid content. A unique endotherm for the high amylose starch Gelose 80 was detected and labelled as M3. Gelatinization endotherms G, Ml and M2 in different cornstarches showed similar thermal behaviours and variation patterns. The enthalpy of gelatinization was calculated individually and through summarization of all the gelatinization endotherms. The gelatinization enthalpy of amylopectin rich starch is higher than that of amylose rich starch. Total enthalpy of gelatinization increased with increasing amylopectin and water contents. © 2006 Elsevier Ltd. All rights reserved.
Keyword Gelatinization
Cornstarch
DSC
Amylase
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Australian Institute for Bioengineering and Nanotechnology Publications
 
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Created: Thu, 10 Mar 2011, 13:48:35 EST by David Fengwei Xie on behalf of Aust Institute for Bioengineering & Nanotechnology