Abstract
This study investigated the effects of annealing, at different temperatures (45-70C), times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch mixtures and their interactions were also investigated. DSC data showed an increased gelatinization temperature and enthalpy and a narrower gelatinization temperature range (Tm-To) after annealing of sago starch; the extent of these changes was inversely proportional to the degree of crystallinity of the native starch. For sago starch, the G transition occurring at about 66-69C and the M1 transition occurring at about 75C in excess water became broader and shifted to higher temperatures as the water content was decreased. The effects on the gelatinization temperature and ΔH, of the addition of sugars-emulsifiers to the starch-water mixture, were observed by comparison with the starch-water results. Sucrose raised the gelatinization temperature by about 6-7C more than did glucose, for sago starch. Emulsifiers (sucrose ester and polysorbate-60), in the presence of sucrose or glucose, did not affect the gelatinization temperature.
| Original language | English |
|---|---|
| Pages (from-to) | 443-462 |
| Number of pages | 20 |
| Journal | Journal of Food Processing and Preservation |
| Volume | 23 |
| Issue number | 6 |
| Publication status | Published - 1999 |
| Externally published | Yes |
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ASJC Scopus subject areas
- Food Science
Cite this
A Differential Scanning Calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu). / Abd. Ghani, Ma`Aruf; Che Man, Yaakob B.; Mat Hashim, Dzulkifly; Abd Rahman, Russly.
In: Journal of Food Processing and Preservation, Vol. 23, No. 6, 1999, p. 443-462.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - A Differential Scanning Calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
AU - Abd. Ghani, Ma`Aruf
AU - Che Man, Yaakob B.
AU - Mat Hashim, Dzulkifly
AU - Abd Rahman, Russly
PY - 1999
Y1 - 1999
N2 - This study investigated the effects of annealing, at different temperatures (45-70C), times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch mixtures and their interactions were also investigated. DSC data showed an increased gelatinization temperature and enthalpy and a narrower gelatinization temperature range (Tm-To) after annealing of sago starch; the extent of these changes was inversely proportional to the degree of crystallinity of the native starch. For sago starch, the G transition occurring at about 66-69C and the M1 transition occurring at about 75C in excess water became broader and shifted to higher temperatures as the water content was decreased. The effects on the gelatinization temperature and ΔH, of the addition of sugars-emulsifiers to the starch-water mixture, were observed by comparison with the starch-water results. Sucrose raised the gelatinization temperature by about 6-7C more than did glucose, for sago starch. Emulsifiers (sucrose ester and polysorbate-60), in the presence of sucrose or glucose, did not affect the gelatinization temperature.
AB - This study investigated the effects of annealing, at different temperatures (45-70C), times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch mixtures and their interactions were also investigated. DSC data showed an increased gelatinization temperature and enthalpy and a narrower gelatinization temperature range (Tm-To) after annealing of sago starch; the extent of these changes was inversely proportional to the degree of crystallinity of the native starch. For sago starch, the G transition occurring at about 66-69C and the M1 transition occurring at about 75C in excess water became broader and shifted to higher temperatures as the water content was decreased. The effects on the gelatinization temperature and ΔH, of the addition of sugars-emulsifiers to the starch-water mixture, were observed by comparison with the starch-water results. Sucrose raised the gelatinization temperature by about 6-7C more than did glucose, for sago starch. Emulsifiers (sucrose ester and polysorbate-60), in the presence of sucrose or glucose, did not affect the gelatinization temperature.
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UR - http://www.scopus.com/inward/citedby.url?scp=0033474932&partnerID=8YFLogxK
M3 - Article
VL - 23
SP - 443
EP - 462
JO - Journal of Food Processing and Preservation
JF - Journal of Food Processing and Preservation
SN - 0145-8892
IS - 6
ER -