[31.] Delcour JA, Vanstelandt J, Hythier MC and J Abecassis Fractionation and reconstitution experiments provide insight into the role of starch gelatinisation
and pasting properties in pasta quality.
To ([degrees]C) Tp ([degrees]C) nAYBS 67 70 acAYBS (+) 65.8 68.0 acAYBS (++) 66.0 68.4 acAYBS (+++) 66.6 69.0 oxAYBS * 67.5 71 oxAYBS ** 65 69.2 Tc ([degrees]C) Tc-To H (J/g) nAYBS 76 9 3.60 acAYBS (+) 74.2 8.4 3.5 acAYBS (++) 75.0 9.0 3.52 acAYBS (+++) 75.4 8.8 3.58 oxAYBS * 76.6 9.1 3.6 oxAYBS ** 75.2 10.2 3.55 To: onset temperature; Tp: peak temperature; Tc: concluding temperature; H: enthalpy of gelatinisation
Pectin is a fruit-derived product used for gelatinisation
and gelification, mainly in james and jellies.
As starch grains degrade and lose their structure (gelatinisation
), the Maltese cross progressively disappears.
C*AraSet is a hydroxypropylated acid-thinned tapioca starch and is, after gelatinisation
, a perfect gum arabic replacer in most gums (pastilles), coatings (as a binding agent) and other applications.
Some of the evaluated parameters are: onset temperature, peak temperature, completion temperature and gelatinisation
Softening the protein allows more rapid up take of water by the starch granules and thus speed up gelatinisation
Structural aspects provide insight into crystallinity characteristics and gelatinisation
behavior of granular starch.
The starch grains were present individually or attached to cellulose tissue and many showed signs of gelatinisation
: discolouration, swelling and loss of birefringence.