Chapter 5 Starch Gelatinization

Published Date

2008, Vol.55:221–268, doi:10.1016/S1043-4526(08)00405-1

Title 

Chapter 5 Starch Gelatinization

• Author 

• Wajira S. Ratnayake ^*
• David S. Jackson ^*

• *Department of Food Science and Technology, University of Nebraska‐Lincoln, Lincoln, Nebraska, 68583‐0919

Available online 2 September 2008.

Abstract

Starch occurs as highly organized structures, known as starch granules. Starch has unique thermal properties and functionality that have permitted its wide use in food products and industrial applications. When heated in water, starch undergoes a transition process, during which the granules break down into a mixture of polymers‐in‐solution, known as gelatinization. The sequence of structural transformations that the starch granule undergoes during this order‐to‐disorder transition has been extensively researched. None of the published starch gelatinization theories can fully and adequately explain the exact mechanism of sequential structural changes that starch granules undergo during gelatinization. This chapter analyzes several published theories and summarizes our current understanding of the starch gelatinization process.

Key Words

Starch gelatinization

Abbreviations

DSC

Differential scanning calorimetry

NMR

Nuclear magnetic resonance

RS

Resistant starch

T_g

Glass transition temperature

T_o

DSC onset temperature

T_p

DSC peak temperature

T_c

DSC conclusion (or end) temperature

T_m

Melting temperature

TMA

Thermomechanical analysis

XRD

X‐ray diffraction

Figure 5.1.

Figure 5.2.

Figure 5.3.

Figure 5.4.

Figure 5.5.

Figure 5.6.

Figure 5.7.

Figure 5.8.

 Table 5.1

Table 5.1.

 Table 5.2

Table 5.2.

Figure 5.9.

Figure 5.10.

Figure 5.11.

Figure 5.12.

Figure 5.13.

Figure 5.14.

Figure 5.15.

Figure 5.16.

Figure 5.17.

Figure 5.18.

Figure 5.19.

Figure 5.20.

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