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Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch

Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinizat...

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Autores principales: Bertrand, Robert, Holmes, William, Orgeron, Cory, McIntyre, Carl, Hernandez, Rafael, Revellame, Emmanuel D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915554/
https://www.ncbi.nlm.nih.gov/pubmed/31698839
http://dx.doi.org/10.3390/foods8110556
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author Bertrand, Robert
Holmes, William
Orgeron, Cory
McIntyre, Carl
Hernandez, Rafael
Revellame, Emmanuel D.
author_facet Bertrand, Robert
Holmes, William
Orgeron, Cory
McIntyre, Carl
Hernandez, Rafael
Revellame, Emmanuel D.
author_sort Bertrand, Robert
collection PubMed
description Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be ≥65 wt.% water, 75–85 °C, and 10 min, respectively. The estimation of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC. The obtained parameters resulted in complete WCS gelatinization, and, thus, the sequence of procedures used in the study could possibly be used for rapid waxy starch evaluation.
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spelling pubmed-69155542019-12-24 Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch Bertrand, Robert Holmes, William Orgeron, Cory McIntyre, Carl Hernandez, Rafael Revellame, Emmanuel D. Foods Article Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be ≥65 wt.% water, 75–85 °C, and 10 min, respectively. The estimation of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC. The obtained parameters resulted in complete WCS gelatinization, and, thus, the sequence of procedures used in the study could possibly be used for rapid waxy starch evaluation. MDPI 2019-11-06 /pmc/articles/PMC6915554/ /pubmed/31698839 http://dx.doi.org/10.3390/foods8110556 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Bertrand, Robert
Holmes, William
Orgeron, Cory
McIntyre, Carl
Hernandez, Rafael
Revellame, Emmanuel D.
Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
title Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
title_full Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
title_fullStr Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
title_full_unstemmed Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
title_short Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch
title_sort rapid estimation of parameters for gelatinization of waxy corn starch
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915554/
https://www.ncbi.nlm.nih.gov/pubmed/31698839
http://dx.doi.org/10.3390/foods8110556
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