Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition

SHAW S. WANG; W. C. CHIANG; B. ZHAO; X. G. ZHENG; I. H. KIM

doi:10.1111/j.1365-2621.1991.tb07990.x

Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition

SHAW S. WANG^*
, W. C. CHIANG
, B. ZHAO
, X. G. ZHENG
, I. H. KIM

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

64 Citations (Scopus)

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
Pages (from-to)	121-124
Number of pages	4
Journal	Journal of Food Science
Volume	56
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1991.tb07990.x
Publication status	Published - 1991 Jan
Externally published	Yes

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1991.tb07990.x

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AU - ZHAO, B.

AU - ZHENG, X. G.

AU - KIM, I. H.

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N2 - 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.

AB - 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.

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ER -

Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition

Abstract

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