Effect of water content on the gelatinisation temperature of sago starch

Ma`Aruf Abd. Ghani, Y. B. Che Man, B. A. Asbi, A. H. Junainah, J. F. Kennedy

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

Differential scanning calorimetry (DSC) has been used to study gelatinisation phenomena of sago starch. Two endothermic transitions were observed for starch heated in the presence of a limited amount of water (starch/water = 37-50% w/w). These transitions appear to be due to co-operative effects of water-mediated melting of starch crystallites, remaining crystallites and/or amylopectin crystallites. At a water content of 50%, evidence of M1 endotherm was observed and 85°C represents the effective Tm at the end of melting of native sago starch. The effect of starch concentration on the shape of these two endotherms was studied for sago starch. The experimental data were treated thermodynamically by applying equations describing phase transition of semi-crystalline polymers. The T0 m value obtained by extrapolation to v1 = 0 was 390.6 K for sago.

Original languageEnglish
Pages (from-to)331-337
Number of pages7
JournalCarbohydrate Polymers
Volume46
Issue number4
DOIs
Publication statusPublished - Dec 2001
Externally publishedYes

Fingerprint

sago
Starch
Water content
starch
water content
Temperature
Water
melting
Crystallites
water
amylopectin
Freezing
phase transition
gelatinization
differential scanning calorimetry
Melting
Amylopectins
polymers
Amylopectin
Phase Transition

Keywords

  • Gelatinisation temperature
  • Sago starch
  • Water content

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Effect of water content on the gelatinisation temperature of sago starch. / Abd. Ghani, Ma`Aruf; Che Man, Y. B.; Asbi, B. A.; Junainah, A. H.; Kennedy, J. F.

In: Carbohydrate Polymers, Vol. 46, No. 4, 12.2001, p. 331-337.

Research output: Contribution to journalArticle

Abd. Ghani, Ma`Aruf ; Che Man, Y. B. ; Asbi, B. A. ; Junainah, A. H. ; Kennedy, J. F. / Effect of water content on the gelatinisation temperature of sago starch. In: Carbohydrate Polymers. 2001 ; Vol. 46, No. 4. pp. 331-337.
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