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Understanding starch gelatinization: The phase diagram approach
Jonas Carlstedt1, Joanna Wojtasz1, Peter Fyhr2
1Biomedical Science, Faculty of Health & Society, Malmö University, SE-20506 Malmö, Sweden; Biofilms Research Center for Biointerfaces, Malmö University, SE-205 06 Malmö, Sweden.
Carbohydrate Polymers
|June 9, 2015
Summary
Potato starch gelatinization behaves like a eutectic transition, with its temperature independent of water content. This phase equilibrium perspective offers new insights into starch processing.
Area of Science:
- Food science and materials science
- Physical chemistry of biopolymers
Background:
- Starch gelatinization is a complex process crucial for food and industrial applications.
- Previous interpretations have not fully explained the observed thermal behavior and structural changes.
Purpose of the Study:
- To elucidate the fundamental mechanisms of potato starch gelatinization.
- To interpret gelatinization using a phase equilibria framework.
Main Methods:
- Construction of a detailed phase diagram for the potato starch-water system.
- Utilized optical microscopy, synchrotron X-ray scattering, and differential scanning calorimetry (DSC).
Main Results:
- Gelatinization (G) temperature is independent of water content, explained by phase rule.
- DSC melting endotherm (M1) corresponds to a liquidus line, increasing with starch concentration.
- Lamellar and inter-helix distances decrease with increasing starch content.
Conclusions:
- Starch gelatinization can be analogized to a eutectic transition.
- A phase equilibria perspective provides a novel and comprehensive understanding of starch gelatinization.
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