Gelatization of starch and methods for its determination

• Published in: XV International Feed Technology Symposium Feed-to Food / Cost Feed for Health Joint Workshop pp. 229 - 237
• Main Authors: Kokić, Bojana (Institute of Food Technology, Novi Sad (Serbia)), Palić, Dragan (Institute of Food Technology, Novi Sad (Serbia)), Đuragić, Olivera (Institute of Food Technology, Novi Sad (Serbia)), Spasevski, Nedeljka (Institute of Food Technology, Novi Sad (Serbia)), Brlek, Tea (Institute of Food Technology, Novi Sad (Serbia)), Ivanov, Dušica (Institute of Food Technology, Novi Sad (Serbia)), Čolović, Radmilo (Institute of Food Technology, Novi Sad (Serbia))
• Format: Conference Proceeding
• Language: English
• Published: Institute of Food Technology, Novi Sad (Serbia) 2012
• Subjects: Jellification; methodology; Starch

Starch is formed of granules of variable size and is composed of amylose and amylopectin macromolecules. When a suspension of starch is heated in the presence of excess quantities of water, an irreversible order–disorder transition called gelatinisation takes place. During gelatinisation, starch granules take up water, swell, lose crystallinity and leach amylose. Several analytical techniques and methods can be used to study different aspects of the gelatinization process: birefringence, enzymatic methods, viscosity measurements, differential scanning calorimetry, ultrasonic spectroscopy, colorimetrically, conductance measurements etc. In this paper a review of methods used for determination of starch gelatinization was presented.