Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry

Sopade, P. A., Halley, P. J. and Junming, L. L. (2004) Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry. Carbohydrate Polymers, 58 3: 311-321. doi:10.1016/j.carbpol.2004.07.007


Author Sopade, P. A.
Halley, P. J.
Junming, L. L.
Title Gelatinisation of starch in mixtures of sugars. II. Application of differential scanning calorimetry
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
Publication date 2004-11-25
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2004.07.007
Volume 58
Issue 3
Start page 311
End page 321
Total pages 11
Editor J. F. Kennedy
J. R. Mitchell
Place of publication Oxford
Publisher Elsevier Science Ltd
Collection year 2004
Language eng
Subject C1
291401 Polymers
670705 Plastic products (incl. construction materials)
Abstract Differential scanning calorimetry was used to investigate the effect of mixtures of glucose and fructose, and five types of honeys on starch gelatinisation. At a 1:1 starch:water ratio, glucose generally increased the enthalpy (DeltaH(gel)) and temperatures (T-onset, T-peak and T-end) of gelatinisation more than fructose. Upon mixing, DeltaH(gel) of the low-temperature endotherm decreased in comparison to the sole sugars, but was fairly constant (7.7 +/- 0.33 J/g dry starch). DeltaH(gel) of the high-temperature endotherm increased with the fructose content. For both endotherms, the gelatinisation temperatures were unchanged (CV less than or equal to 3%) for the mixtures. With the honeys (moisture, 14.9-18.0%; fructose, 37.2-44.0%; glucose, 28.3-31.9%) added at 1.1-4.4 g per g dry starch, the enthalpy and temperatures of gelatinisation did not vary significantly (CV less than or equal to 6%). Typical thermograms are presented, and the results are interpreted in the light of the various proposed mechanisms for starch gelatinisation in sugar-water systems, total sugar content and possible sugar-sugar interactions. The thermograms were broader in the presence of the sugars and honeys, and a biphasic character was consistently exhibited. The application of an exponential equation to the gelatinisation temperatures of the starch-honey mixtures revealed an opposing influence of fructose and glucose during gelatinisation. The mechanism of starch gelatinisation may be better understood if techniques could be perfected to quantify breakage and formation of hydrogen bonds in the starch granules, and suggested techniques are discussed. (C) 2004 Elsevier Ltd. All rights reserved.
Keyword Chemistry, Applied
Chemistry, Organic
Polymer Science
Dsc
Glucose
Fructose
Honey
Low-temperature Endotherm
Enthalpy Of Gelatinisation
Rheological Properties
Water-system
Phase-transitions
Sodium-chloride
Moisture Level
Wheat-starch
Sucrose
Honey
Temperature
Fructose
Q-Index Code C1

 
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Created: Wed, 15 Aug 2007, 14:49:28 EST