Abstract
AbstractTraditionally, starch gelatinization has been carried out by heating starch granules in the presence of moisture. This study aims to gelatinize starch using a sodium hydroxide (NaOH)/glycerol solution at room temperature. The experimental results reveal that normal corn starch (NCS), waxy corn starch (WCS), and high amylose corn starch (HAS) gelatinize in NaOH/glycerol (0.75, 0.85, and 1.5/1.0 wt.%) solutions for 60 min at 25 °C. The “Maltese cross” of the starch granules (5.0%, w/v) in the NaOH/glycerol aqueous solutions disappear over time. The gelatinization degree (GD%) of NCS increase from 85.58% (10 min) to 92.34% (40 min) and further increase to 100% (60 min). During gelatinization process at room temperature, NaOH plays a major role, and glycerol plays an auxiliary role. Gelatinization of starch in a NaOH/glycerol aqueous solution is an easy and fast method, which can expand applications of starch in food packaging, agricultural, and textile industries.
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