Abstract
Differential scanning calorimetry (DSC) was used to analyze the influence of different hydrocolloids (xanthan, guar, and locust bean gums, carboxymethylcellulose and sodium alginate) on the gelatinization of corn starch in systems with starch concentration ranging between 0.1 and 0.7 g starch/g mixture. The reduction of available water produced a shift in gelatinization temperature, especially of the conclusion temperature. The effect was more marked for ionic hydrocolloids. The influence of hydrocolloids on glass transition temperature (Tg) of gelatinized starch suspensions and on the glass transition temperature of the maximally freeze-concentrated solute/unfrozen water matrix (T′g) was also studied.T′g onset values ranged between −4.5 and −5.5‡C for corn starch pastes with and without hydrocolloids. Those hydrocolloids that increased the viscosity of the unfrozen matrix inhibited additional ice formation during thawing (devitrification).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
