Abstract
The phase transition of a waxy corn starch, Amioca, with a limited amount of water available, upon heating, was investigated by using experimentation and computer simulation. A model based upon the stoichiometric ratio of water to anhydro‐glucose unit was developed to simulate conversion of starch (gelatinization and/or melting) with different water contents. Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization. A phase diagram based on this was constructed to relate water contents to gelatinization and melting of starch.
Original language | English |
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Pages (from-to) | 121-124 |
Number of pages | 4 |
Journal | Journal of Food Science |
Volume | 56 |
Issue number | 1 |
DOIs | |
Publication status | Published - 1991 Jan |
Externally published | Yes |
ASJC Scopus subject areas
- Food Science