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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/11/556 |
| _version_ | 1818148744181317632 |
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| author | Robert Bertrand William Holmes Cory Orgeron Carl McIntyre Rafael Hernandez Emmanuel D. Revellame |
| author_facet | Robert Bertrand William Holmes Cory Orgeron Carl McIntyre Rafael Hernandez Emmanuel D. Revellame |
| author_sort | Robert Bertrand |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-11T12:56:00Z |
| format | Article |
| id | doaj.art-815975977a6f45829d3a3bd4bb7f74e5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-12-11T12:56:00Z |
| publishDate | 2019-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-815975977a6f45829d3a3bd4bb7f74e52022-12-22T01:06:34ZengMDPI AGFoods2304-81582019-11-0181155610.3390/foods8110556foods8110556Rapid Estimation of Parameters for Gelatinization of Waxy Corn StarchRobert Bertrand0William Holmes1Cory Orgeron2Carl McIntyre3Rafael Hernandez4Emmanuel D. Revellame5Department of Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA 70504, USADepartment of Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA 70504, USADepartment of Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA 70504, USADepartment of Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA 70504, USADepartment of Chemical Engineering, University of Louisiana at Lafayette, Lafayette, LA 70504, USAThe Energy Institute of Louisiana, University of Louisiana at Lafayette, Lafayette, LA 70504, USAStarch 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.https://www.mdpi.com/2304-8158/8/11/556excess water conditiongelatinization temperatureg endothermgelatinization time |
| spellingShingle | Robert Bertrand William Holmes Cory Orgeron Carl McIntyre Rafael Hernandez Emmanuel D. Revellame Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch Foods excess water condition gelatinization temperature g endotherm gelatinization time |
| 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 | excess water condition gelatinization temperature g endotherm gelatinization time |
| url | https://www.mdpi.com/2304-8158/8/11/556 |
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