Thermal behavior of high molecular substances in foods. Part VII. Structural changes in starch granules of low moisture content during heating.
- 1 January 1982
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 46 (10) , 2505-2511
- https://doi.org/10.1271/bbb1961.46.2505
Abstract
The thermal behavior of the starch structure was determined successfully under low moisture conditions by differential thermal analysis (DTA) using an anti-leak cell (resistant to an internal pressure of about 40 kg/cm2). Three kinds of starch, potato, kuzu and corn, with a low moisture content less than 12% indicated two strong endothermic peaks, one at the lower temperature (A) and the other at the higher temperature (B) in a temperature range approximately from 20 to 250°C. From microscopic observations and determinations of intrinsic viscosity, blue value and the solubility of heated starch, it is considered that peak A reflects an endothermic process accompanied by dextrinization involving the collapse of the ordered structure of starch with a limited breakdown in the polysaccharide chain. On the other hand, peak B corresponds to a thermal decomposition of the glucosyl residues, that is caramelization. The temperature at which such dextrinization takes place is markedly influenced by both the starch species and the moisture content of the starch.Keywords
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