Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Pressure-temperature phase transition diagram for wheat starch.

J P Douzals1, J M Perrier-Cornet, J C Coquille

  • 1ENSBANA, 1 Esplanade Erasme, F-21000 Dijon, France, and ENESAD, Boulevard O. de Serres, 21800 Quétigny, France.

Journal of Agricultural and Food Chemistry
|March 23, 2001
PubMed
Summary

Wheat starch gelatinization under pressure and temperature showed thermodynamic similarities to protein unfolding. Optimized conditions yielded complete gelatinization with reduced hydration compared to thermal methods.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

[

European journal of nuclear medicine and molecular imaging·2023
Same author

Uptake of UVc induced photoproducts of dipicolinic acid by Bacillus subtilis spores - Effects on the germination and UVc resistance of the spores.

Journal of photochemistry and photobiology. B, Biology·2022
Same author

Effects of pulsed near infrared light (NIR) on Bacillus subtilis spores.

Journal of photochemistry and photobiology. B, Biology·2022
Same author

Pesticides applications assessment in banana crop conditions: a methodological approach.

Environmental science and pollution research international·2015
Same author

Cryopreservation of Escherichia coli K12TG1: protection from the damaging effects of supercooling by freezing.

Cryobiology·2014
Same author

[Skin infections due to rapid-growing mycobacteria].

Revue medicale suisse·2014

Area of Science:

  • Food Science
  • Biophysics
  • Thermodynamics

Background:

  • Starch gelatinization is crucial for food processing.
  • Understanding its behavior under varying pressure and temperature is essential.
  • Previous studies have explored thermal gelatinization, but pressure effects are less understood.

Purpose of the Study:

  • To investigate the pressure-temperature (P-T) phase diagram of wheat starch gelatinization.
  • To analyze the thermodynamic contributions to starch gelatinization.
  • To correlate P-T conditions with starch hydration and propose a hydration model.

Main Methods:

  • Wheat starch suspensions (5% dry matter) treated at pressures (0.1–600 MPa) and temperatures (-20 to 96°C).
  • Gelatinization rate measured by microscopic loss of birefringence, calibrated with differential scanning calorimetry.

Related Experiment Videos

  • Starch hydration evaluated using the starch swelling index.

    • Main Results:

    • Isogelatinization curves resembled protein unfolding P-T diagrams.
    • Thermodynamic analysis suggested endothermic, athermic, or exothermic gelatinization reactions.
    • Specific P-T conditions influenced hydration, with lower pressure/temperature yielding less hydration.

    Conclusions:

    • Wheat starch gelatinization exhibits complex thermodynamic behavior under pressure and temperature.
    • Pressure-temperature treatments offer control over starch hydration during gelatinization.
    • An energetic hydration model was proposed based on experimental findings.