Abstract

This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization. Advantages and disadvantages of each technology were discussed and then some examples were presented to demonstrate their application. A new technology RheoScope, an instrument that can measure viscosity under shear stress and simultaneously observes variation of starch particles using a microscope, was also introduced. It was found the definition of "gelatinization" could be different for different detection technologies. Under shearless condition full gelatinization of starch needs about ratio of water 3/starch 1, while the gelatinization under shear condition requires less water content since shear stress enhances the processing. The number of endotherm and enthalpy of gelatinization depends on amylose/amylopectin, moisture and lipid content.

Submitted: November 9, 2006 · Accepted: November 15, 2006 · Published: January 24, 2007

Recommended Citation

Xie, Fengwei; Liu, Hongshen; Chen, Pei; Xue, Tao; Chen, Ling; Yu, Long; and Corrigan, Penny (2006) "Starch Gelatinization under Shearless and Shear Conditions," International Journal of Food Engineering: Vol. 2 : Iss. 5, Article 6.
Available at: http://www.bepress.com/ijfe/vol2/iss5/art6