Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 47: Issue 5
A DSC study of the effects of sugars on thermal properties of rice starch gels before and after aging
Authors:
C. C. Seow Food Technology Division, School of Industrial Technology Universiti Sains Malaysia 11800 Penang Malaysia

Search for other papers by C. C. Seow in
Current site
Google Scholar
PubMed Close
,
C. H. Teo Food Technology Division, School of Industrial Technology Universiti Sains Malaysia 11800 Penang Malaysia

Search for other papers by C. H. Teo in
Current site
Google Scholar
PubMed Close
, and
C. K. Vasanti Nair Food Technology Division, School of Industrial Technology Universiti Sains Malaysia 11800 Penang Malaysia

Search for other papers by C. K. Vasanti Nair in
Current site
Google Scholar
PubMed Close
Pages:
1201–1212
Online Publication Date:
05 Aug 2005
Publication Date:
01 Nov 1996
Article Category:
Research Article
DOI:
https://doi.org/10.1007/bf01992823
Keywords:
aging; amylopectin; DSC; gels; glass transition; recrystallization; retrogradation; rice starch; sugars
Restricted access

Thermal characterization of gelatinized binary rice starch-water and ternary starch-sugar-water gels before and after aging was carried out using differential scanning calorimetry. The glass transition temperature of the maximally freeze-concentrated solution (T′g) in both fresh and aged gels was observed to decrease progressively with increasing sugar concentration. Aging of the gels generally shiftedT′g to higher temperatures, but had little or no effect on the ice melting peak temperature (Tm). The presence of various sugars could either accelerate or retard starch (amylopectin) recrystallization, depending on the type and concentration of sugar, as well as on starch/water ratio. A hypothesis based on the dual antiplasticizing-plasticizing effects of sugars was postulated to explain the observed effects. Of the sugars studied, xylose and fructose appeared to display exceptional retardative and accelerative effects, respectively, on retrogradation.

  • Collapse
  • Expand
Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

To see the editorial board, please visit the website of Springer Nature.

Manuscript Submission: HERE

For subscription options, please visit the website of Springer Nature.

Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Mar 2024 13 0 0
Apr 2024 6 0 0
May 2024 6 0 0
Jun 2024 14 0 0
Jul 2024 4 0 0
Aug 2024 11 0 0
Sep 2024 1 0 0