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The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch

The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch,10.1002/star.19820340704,Starch-starke,I. D. Evans,D. R. Haisman

The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch (Citations: 89)


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Journal: Starch-starke - STARCH , vol. 34, no. 7, pp. 224-231, 1982

DOI: 10.1002/star.19820340704

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- ...[13] The most general effect of salt and sugar is to raise the gelatinization temperature compared to gelatinization in excess of pure water,[13,16] but sometimes, particularly in the case of salts, the gelatinization temperature showed a bell-shaped response to salt concentration with a maximum gelatinization temperature and enthalpy at 1M[14] or 2M...
D. Thirathumthavorn, et al. Gelatinization and Retrogradation Properties of Native and Hydroxyprop...
- ...[3,4,5,6] The presence of salts also allows the pH rising up to 12...
J. O. Brumovsky, et al. A Tentative Explanation for the Substantial Rise of the Gelatinization...
- ...This results in a second endotherm (or a shoulder depending on the water content), which represents crystallites melting after the cooperative process, at a higher temperature [37]...
A. Mohamed, et al. A Review on Physicochemical and Thermorheological Properties of Sago S...

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