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The ageing of gels from starches of different amylose amylopectin content studied by differential scanning calorimetry



The ageing of gels from starches of different amylose amylopectin content studied by differential scanning calorimetry



Journal of Cereal Science 6(2): 147-158



Differential scanning calorimetry (DSC) has been used to study the ageing of gels made from starches with different amylopectin contents (at 57% moisture content, v1 0.67). All the gels exhibited development of a 'staling endotherm' S over a similar temperature range. The data were analysed by fitting an Avrami equation to each data set using the method of non-linear least squares. All the data sets were also analysed together employing different models, in which any or all of the Avrami parameters (limiting value AL, rate constant k or Avram exponent n) were made identical for each starch. DSC results fitted best a model with n < 1: however, the rankings of AL and k were little affected by different models. Rate constants were unrelated to amylopectin content; that for wheat was smallest. AL values were proportional to starch amylopectin content, identifying the S endotherm with reordering of the amylopectin. The results are consistent with the presence of amylopectin, amylose-lipid complexes and amylose in different domains within starch granules, as indicated by recent ultrastructural studies. Only weak coupling exists between phenomena occurring in different domains. DSC of aging starch gels is sensitive to changes in the amylopectin domains: a comparison is made between DSC and some other physical techniques.

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Accession: 006598303

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DOI: 10.1016/s0733-5210(87)80051-6


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