Glassy−Rubbery Transition and Recrystallization during Aging of Wheat Starch Gels

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Abstract
Dynamic mechanical analysis (DMA) data indicated an increase in final glass transition temperature with storage time, with no increase in initial temperature. After deconvolution, the tan δ(T) curve for ice melting was identified as the main peak, whereas glassy−rubbery transition peak(s) occurred at lower temperatures. Accompanying increase in “unfreezable” water and degree of amylopectin recrystallization showed that increase in the glassy−rubbery transition involved more than just moisture loss, and it may be possible that some amorphous network may have progressed extensively. Keywords: Starch aging; DMA; glassy−rubbery transition