Differential scanning calorimetry

Gelatinisation of sago starch in the presence of sucrose and sodium chloride

Ma`Aruf Abd. Ghani, Yaakob B. Che Man, Asbi B. Ali, Dzulkifly B. Mat Hashim

Research output: Contribution to journalArticle

21 Citations (Scopus)

Abstract

The effect of sucrose and sodium chloride (NaCl) on sago starch gelatinisation was investigated by differential scanning calorimetry (DSC). The gelatinisation of starch in the presence of low levels of water and high levels of sucrose was studied. The gelatinisation temperature was found to increase in the presence of sucrose, whereas the gelatinisation enthalpy was unaffected. The gelatinisation temperature range was not as broad in the presence of sucrose as without sucrose. Furthermore, the shape of the gelatinisation endotherm was changed by the addition of sucrose. The double endotherm obtained in limited water-starch systems was changed into a single endotherm, similar to the endotherm obtained in excess water-starch systems at higher temperature. DSC was also used to examine the effects of water and NaCl content on the phase transitions of sago starch. Samples were adjusted to starch-water weight ratios of 2:3 and 3:2 in NaCl concentrations from 1 to 5 M. The gelatinisation temperature of sago starch increased and then decreased as the NaCl concentration increased. NaCl created similar effects on the endotherms with excess water content and on the first endotherm with limited water content.

Original languageEnglish
Pages (from-to)2001-2009
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume79
Issue number14
DOIs
Publication statusPublished - 1999
Externally publishedYes

Fingerprint

sago
Differential Scanning Calorimetry
gelatinization
differential scanning calorimetry
Sodium Chloride
Starch
sodium chloride
Sucrose
Differential scanning calorimetry
sucrose
Water
starch
Temperature
water
Water content
water content
phase transition
enthalpy
Phase Transition
Enthalpy

Keywords

  • Differential scanning calorimetry
  • Gelatinisation
  • Sago starch
  • Sodium chloride
  • Sucrose

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Differential scanning calorimetry : Gelatinisation of sago starch in the presence of sucrose and sodium chloride. / Abd. Ghani, Ma`Aruf; Che Man, Yaakob B.; Ali, Asbi B.; Mat Hashim, Dzulkifly B.

In: Journal of the Science of Food and Agriculture, Vol. 79, No. 14, 1999, p. 2001-2009.

Research output: Contribution to journalArticle

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