Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches

Effects of Sugars and Sugar Alcohols on the Gelatinization Temperatures of Wheat, Potato, and Corn Starches

The gelatinization temperature (T<sub>gel</sub>) of starch increases in the presence of sweeteners due to sweetener-starch intermolecular interactions in the amorphous regions of starch. Different starch botanical sources contain different starch architectures, which may alter sweetener-...

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Bibliographic Details
Main Authors: Matthew C. Allan, MaryClaire Chamberlain, Lisa J. Mauer
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
sugar
sugar alcohols
sweeteners
gelatinization
starch
Online Access:https://www.mdpi.com/2304-8158/9/6/757

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