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Gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide

da Cruz Francisco, José LU and Sivik, Björn LU (2002) In Journal of Supercritical Fluids 22(3). p.247-254
Abstract
The gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide was investigated using light microscope. The starch was placed in a stainless steel chamber at atmospheric pressure and high CO2 pressures, 8 and 30 MPa as well as at 8 MPa N-2 and the gelatinization degree observed by light microscopy. The results showed that both pressure and supercritical fluid affected the gelatinization degree. Cassava and potato starches showed a lowering of the gelatinization temperatures at 8 MPa and an increasing at 30 MPa as compared with the gelatinization degree at atmospheric pressure. For wheat starch, the decrease in the gelatinization temperature occurred in the same direction as the pressure increased, in comparison... (More)
The gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide was investigated using light microscope. The starch was placed in a stainless steel chamber at atmospheric pressure and high CO2 pressures, 8 and 30 MPa as well as at 8 MPa N-2 and the gelatinization degree observed by light microscopy. The results showed that both pressure and supercritical fluid affected the gelatinization degree. Cassava and potato starches showed a lowering of the gelatinization temperatures at 8 MPa and an increasing at 30 MPa as compared with the gelatinization degree at atmospheric pressure. For wheat starch, the decrease in the gelatinization temperature occurred in the same direction as the pressure increased, in comparison with the atmospheric pressure conditions. However, between the two applied pressures, there was a larger increase of the gelatinization temperature at 30 MPa than at 8 MPa. The effect of hydrostatic pressure component of the CO2 was evaluated by using N-2 at 8 MPa. The replacement of CO2 by N-2 at 8 MPa increased the gelatinization temperature for all the studied starches compared with the atmospheric conditions. (C) 2002 Elsevier Science B.V. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
supercritical, gelatinization, wheat, cassava, potato, carbon dioxide
in
Journal of Supercritical Fluids
volume
22
issue
3
pages
247 - 254
publisher
Elsevier
external identifiers
  • wos:000174565300008
  • scopus:0036195940
ISSN
0896-8446
DOI
10.1016/S0896-8446(01)00135-8
language
English
LU publication?
yes
id
88feff61-9372-490b-9263-a9bff7565d26 (old id 341824)
date added to LUP
2007-08-20 11:34:35
date last changed
2017-11-19 03:37:06
@article{88feff61-9372-490b-9263-a9bff7565d26,
  abstract     = {The gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide was investigated using light microscope. The starch was placed in a stainless steel chamber at atmospheric pressure and high CO2 pressures, 8 and 30 MPa as well as at 8 MPa N-2 and the gelatinization degree observed by light microscopy. The results showed that both pressure and supercritical fluid affected the gelatinization degree. Cassava and potato starches showed a lowering of the gelatinization temperatures at 8 MPa and an increasing at 30 MPa as compared with the gelatinization degree at atmospheric pressure. For wheat starch, the decrease in the gelatinization temperature occurred in the same direction as the pressure increased, in comparison with the atmospheric pressure conditions. However, between the two applied pressures, there was a larger increase of the gelatinization temperature at 30 MPa than at 8 MPa. The effect of hydrostatic pressure component of the CO2 was evaluated by using N-2 at 8 MPa. The replacement of CO2 by N-2 at 8 MPa increased the gelatinization temperature for all the studied starches compared with the atmospheric conditions. (C) 2002 Elsevier Science B.V. All rights reserved.},
  author       = {da Cruz Francisco, José and Sivik, Björn},
  issn         = {0896-8446},
  keyword      = {supercritical,gelatinization,wheat,cassava,potato,carbon dioxide},
  language     = {eng},
  number       = {3},
  pages        = {247--254},
  publisher    = {Elsevier},
  series       = {Journal of Supercritical Fluids},
  title        = {Gelatinization of cassava, potato and wheat starches in supercritical carbon dioxide},
  url          = {http://dx.doi.org/10.1016/S0896-8446(01)00135-8},
  volume       = {22},
  year         = {2002},
}