Gelatinization of cornstarch with different amylose/amylopectin content

  title={Gelatinization of cornstarch with different amylose/amylopectin content},
  author={Hongsheng Liu and Long Yu and Fengwei Xie and Ling Chen},
  journal={Carbohydrate Polymers},
Thermal behavior of maize starches with different amylose/amylopectin ratio studied by DSC analysis
The main gelatinization parameters of starches from three maize varieties with wide variation in amylose content (53, 30, and 20%) were obtained using DSC analysis. All starches were characterized by
Pressure-temperature phase diagrams of maize starches with different amylose contents.
The knowledge of the impact of high pressure on food components is extended and will possibly make the technology more attractive to use as a substitute for or in combination with conventional food-processing methods.
Morphology and Microstructure of Maize Starches with Different Amylose/Amylopectin Content
The morphology and microstructure of maize starches with different amylose/amylopectin ratios (waxy: 0/100; normal maize: 23/77; Gelose 50: 50/50; Gelose 80: 80/20) were studied by microscopy with
Gelatinization and Retrogradation of Hydroxypropylated Cornstarch
Gelatinization and retrogradation of a high amylose cornstarch modified by hydroxypropylation were studied by DSC. It was found that the gelatinization temperature of the starch was decreased and a
The Influence of Amylose and Amylopectin Characteristics on Phase Transition of Cornstarches Observed under Shearless Condition
The influence of amylose and amylopectin characteristics on phase transition of cornstarches under shearless condition was observed by SEM and CLSM. The change of internal structure of starch


Swelling and gelatinization of cereal starches. II, Waxy rice starches
Cereal Chem. 67(6):558-563 The swelling and gelatinization properties of waxy rice starches (essenlatter also responded a little to annealing. It is concluded that the lowtially pure amylopectin)
Polysaccharide-Water Interactions — Thermal Behavior of Rice Starch
Thermal treatment of starches is used to effect functional changes. The magnitude of the changes depends on the duration and temperature of the treatment, as well as the water content of the starch.
Kinetics of Corn Meal Gelatinization at High Temperature and Low Moisture
The kinetics of corn meal starch gelatinization and melting was investigated. At 25% moisture, in the temperature range 110–140°C. Arrhenius equation parameters were determined by two calculable
Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry
The application of Differential Scanning Calorimetry to the gelatinisation of concentrated starch/water suspensions produced a well-defined endotherm under suitable conditions. Measurement of the