Keményítok gélesedési homérsé kletének meghatározása termoanalitikai és reológiai módszerekkel

Translated title of the contribution: Determination of the gelatinization temperature of starches via thermoanalytical and rheological methods

Szepes Anikó, Fehér András, I. Erös, P. Szabó-Révész

Research output: Contribution to journalArticle

Abstract

This work provides a short review concerning the measuring techniques frequently applied to characterize the gelatinization behaviour of starches. The aim of the experiments was to determine the gelatinization temperatures of maize (A-type) and potato (B-type) starches via isothermal microcalorimetry and rheological methods (rotational viscosimetry and dynamic oscillatory testing). A significant difference was observed between the gelatinization temperatures of the aqueous starch suspensions, which can be attributed to the structural differences between A-type and B-type starches. Comparison of the applied measuring methods revealed a close correlation between the experimental data obtained by isothermal microcalorimetry and oscillatory testing, while rotational viscosimetry overestimated the gelatinization temperature. Additionally dynamic oscillatory tests provided valuable information not only on the gelatinization point, but also on the pasting temperature of the starch suspensions.

Original languageHungarian
Pages (from-to)90-96
Number of pages7
JournalActa Pharmaceutica Hungarica
Volume77
Issue number2
Publication statusPublished - 2007

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Starch
Temperature
Suspensions
Solanum tuberosum
Zea mays

ASJC Scopus subject areas

  • Pharmaceutical Science

Cite this

Keményítok gélesedési homérsé kletének meghatározása termoanalitikai és reológiai módszerekkel. / Anikó, Szepes; András, Fehér; Erös, I.; Szabó-Révész, P.

In: Acta Pharmaceutica Hungarica, Vol. 77, No. 2, 2007, p. 90-96.

Research output: Contribution to journalArticle

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