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A Comparative Study of Gelatinization of Cassava and Potato Starch in an Aqueous Lipid Phase (L2) Compared to Water

da Cruz Francisco, José LU ; Silverio, J.; Eliasson, Ann-Charlotte LU and Larsson, K. (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)
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author
organization
publishing date
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
id
2b080c27-3f98-4346-abd5-700da8241463 (old id 35973)
date added to LUP
2007-06-19 14:37:29
date last changed
2017-01-01 04:39:04
@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},
}