Study of sago starch (metroxylon sagu) gelatinization by differential scanning calorimetry

Yaakob B. Che Man, Ma`Aruf Abd. Ghani, Dzulkifly B Mat Hashim, Russly Abd Rahman

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Differential scanning calorimetry (DSC), at various heating rates (1-30C/ min) and water:starch ratios (0.1:1-4:1), was used to study gelatinization phenomena of sago starch. The results showed that the gelatinization temperature and enthalpy (ΔH) of starches in excess water were 60-77C and 15.5-15.8 J/g, respectively. ΔH of gelatinization remained substantially the same at excess water contents, but decreased significantly beyond a water:starch ratio of 1.3:1. A single endothermic transition (G) that transformed into a double endotherm (G and M1) and only M1 occurred, respectively, at excess, intermediate and limited water contents. At 50% water content, evidence of the M1 endotherm was observed, and 85C represented the effective conclusion temperature (Tm) at the end of melting for sago starch. The experimental data were treated thermodynamically by applying an equation describing phase transitions of semi-crystal-line polymers. The calculated value for the melting point of the undiluted polymer (Tm o) was 432 K (R2=0.96).

Original languageEnglish
Pages (from-to)101-121
Number of pages21
JournalJournal of Food Processing and Preservation
Volume25
Issue number2
Publication statusPublished - May 2001
Externally publishedYes

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Metroxylon sagu
Arecaceae
sago
Differential Scanning Calorimetry
gelatinization
differential scanning calorimetry
Starch
Differential scanning calorimetry
starch
water content
Water
Water content
polymers
water
melting point
phase transition
enthalpy
melting
Polymers
Freezing

ASJC Scopus subject areas

  • Food Science

Cite this

Study of sago starch (metroxylon sagu) gelatinization by differential scanning calorimetry. / Che Man, Yaakob B.; Abd. Ghani, Ma`Aruf; Hashim, Dzulkifly B Mat; Rahman, Russly Abd.

In: Journal of Food Processing and Preservation, Vol. 25, No. 2, 05.2001, p. 101-121.

Research output: Contribution to journalArticle

Che Man, Yaakob B. ; Abd. Ghani, Ma`Aruf ; Hashim, Dzulkifly B Mat ; Rahman, Russly Abd. / Study of sago starch (metroxylon sagu) gelatinization by differential scanning calorimetry. In: Journal of Food Processing and Preservation. 2001 ; Vol. 25, No. 2. pp. 101-121.
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