Pressure-temperature phase transition diagram for wheat starch.

  title={Pressure-temperature phase transition diagram for wheat starch.},
  author={Jean-Paul Douzals and Jean-Marie Perrier-Cornet and Jean Claude Coquille and Patrick Gervais},
  journal={Journal of agricultural and food chemistry},
  volume={49 2},
Wheat starch suspensions in water (5% dry matter) were subjected to various pressures (0.1-600 MPa) and temperatures (-20 to 96 degrees C) for 15 min. The gelatinization rate was measured after treatment by using microscopic measurements of the loss of birefringence of the granules. This method was previously calibrated by differential scanning calorimetry. Curves of isogelatinization were found to be quite similar to a pressure-temperature (P-T) diagram of unfolding proteins. Results were… CONTINUE READING