Publication: Gelatinization transitions of acid-modified tapioca starches by Differential Scanning Calorimetry (DSC)
Issued Date
2002-07-01
Resource Type
ISSN
00389056
Other identifier(s)
2-s2.0-0036641703
Rights
Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Starch/Staerke. Vol.54, No.7 (2002), 296-302
Suggested Citation
Napaporn Atichokudomchai, Saiyavit Varavinit, Pavinee Chinachoti Gelatinization transitions of acid-modified tapioca starches by Differential Scanning Calorimetry (DSC). Starch/Staerke. Vol.54, No.7 (2002), 296-302. doi:10.1002/1521-379X(200207)54:7<296::AID-STAR296>3.0.CO;2-W Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/19979
Research Projects
Organizational Units
Authors
Journal Issue
Thesis
Title
Gelatinization transitions of acid-modified tapioca starches by Differential Scanning Calorimetry (DSC)
Other Contributor(s)
Abstract
Tapioca starch was partially hydrolyzed by 6% and 12% hydrochloric acid (w/v) at room temperature for various length of time. The gelatinization transitions of the acid-modified tapioca starches were studied using Differential Scanning Calorimetry. Starch suspensions (67% moisture) were heated at 5 °C/min to follow melting transition of amylopectin. As the hydrolysis time increased, onset (To), peak (Tp) and conclusion (Tc) temperatures of gelatinization have been observed to increase, in the same order of relative crystallinity, until reaching some critical values, then decreased with the large broadening of the endotherms. The increasing of the transition temperatures corresponded to the retrogradation of the remaining partially hydrolyzed amylose followed by a decrease of these parameters corresponding to the reduction of the length of the chains of double helices amylopectin.