A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water
(1996) In Food Hydrocolloids 10(3). p.317-322- Abstract
- The competition for water between an aqueous lipid phase (L2) and gelatinizing starch was investigated. Differential scanning calorimetry and light microscopy, were used to study the gelatinization behaviour of cassava and potato starch in the thermodynamically stable water containing (i.e. 13% w/w water) oil-continuous L2-phase. This was compared to the gelatinization of the two starches in limited and excess water (i.e. 56 and 77% w/w eater). The heating of 10.0% w/w cassava and potato starch in the L2-phase resulted in a 20 degrees shift upwards in temperature for the onset temperature and the temperature of peak maximum of the starch gelatinization compared with the starch-water samples with limited or excess water. Results from the... (More)
- The competition for water between an aqueous lipid phase (L2) and gelatinizing starch was investigated. Differential scanning calorimetry and light microscopy, were used to study the gelatinization behaviour of cassava and potato starch in the thermodynamically stable water containing (i.e. 13% w/w water) oil-continuous L2-phase. This was compared to the gelatinization of the two starches in limited and excess water (i.e. 56 and 77% w/w eater). The heating of 10.0% w/w cassava and potato starch in the L2-phase resulted in a 20 degrees shift upwards in temperature for the onset temperature and the temperature of peak maximum of the starch gelatinization compared with the starch-water samples with limited or excess water. Results from the microscopy, study showed that heating a gradually increasing amount of starch in the L2-phase shifts the gelatinization interval to increasingly higher temperatures. The enthalpy of gelatinization was reduced with >50% when the 10.0% w/w cassava and potato starch were gelatinized in the L2-phase. This is due to that part of the water is associated to the lipids in the L2-phase in such a way that it is not available for the starch. X-ray diffraction examinations of the cassava starch showed that the diffraction pattern was of the A-type. When the water content was increased the pattern changed towards the C-type. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/35973
- author
- da Cruz Francisco, José LU ; Silverio, J. ; Eliasson, Ann-Charlotte LU and Larsson, K.
- organization
- publishing date
- 1996
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Hydrocolloids
- volume
- 10
- issue
- 3
- pages
- 317 - 322
- publisher
- Elsevier
- external identifiers
-
- scopus:0012612538
- ISSN
- 0268-005X
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Food Technology (011001017), Center for Chemistry and Chemical Engineering (011001000)
- id
- 2b080c27-3f98-4346-abd5-700da8241463 (old id 35973)
- date added to LUP
- 2016-04-01 11:54:10
- date last changed
- 2023-09-01 11:46:16
@article{2b080c27-3f98-4346-abd5-700da8241463,
abstract = {{The competition for water between an aqueous lipid phase (L2) and gelatinizing starch was investigated. Differential scanning calorimetry and light microscopy, were used to study the gelatinization behaviour of cassava and potato starch in the thermodynamically stable water containing (i.e. 13% w/w water) oil-continuous L2-phase. This was compared to the gelatinization of the two starches in limited and excess water (i.e. 56 and 77% w/w eater). The heating of 10.0% w/w cassava and potato starch in the L2-phase resulted in a 20 degrees shift upwards in temperature for the onset temperature and the temperature of peak maximum of the starch gelatinization compared with the starch-water samples with limited or excess water. Results from the microscopy, study showed that heating a gradually increasing amount of starch in the L2-phase shifts the gelatinization interval to increasingly higher temperatures. The enthalpy of gelatinization was reduced with >50% when the 10.0% w/w cassava and potato starch were gelatinized in the L2-phase. This is due to that part of the water is associated to the lipids in the L2-phase in such a way that it is not available for the starch. X-ray diffraction examinations of the cassava starch showed that the diffraction pattern was of the A-type. When the water content was increased the pattern changed towards the C-type.}},
author = {{da Cruz Francisco, José and Silverio, J. and Eliasson, Ann-Charlotte and Larsson, K.}},
issn = {{0268-005X}},
language = {{eng}},
number = {{3}},
pages = {{317--322}},
publisher = {{Elsevier}},
series = {{Food Hydrocolloids}},
title = {{A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water}},
volume = {{10}},
year = {{1996}},
}