Effect of water content on the gelatinisation temperature of sago starch
Differential scanning calorimetry (DSC) has been used to study gelatinisation phenomena of sago starch. Two endothermic transitions were observed for starch heated in the presence of a limited amount of water These transitions appear to be due to co-operative effects of water-mediated melting of...
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Elsevier
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/111736/ http://psasir.upm.edu.my/id/eprint/111736/3/111736.pdf |
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| author | Maaruf, A.G Che Man, Y.B Asbi, B.A Junainah, A.H Kennedy, J.F |
| author_facet | Maaruf, A.G Che Man, Y.B Asbi, B.A Junainah, A.H Kennedy, J.F |
| author_sort | Maaruf, A.G |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Differential scanning calorimetry (DSC) has been used to study gelatinisation phenomena of sago starch. Two endothermic transitions were observed for starch heated in the presence of a limited amount of water
These transitions appear to be due to co-operative effects of water-mediated melting of starch crystallites, remaining crystallites and/or amylopectin crystallites. At a water content of 50%, evidence of M1 endotherm was observed and 85°C represents the effective Tm at the end of melting of native sago starch. The effect of starch concentration on the shape of these two endotherms was studied for sago starch. The experimental data were treated thermodynamically by applying equations describing phase transition of semi-crystalline polymers. The T0m value obtained by extrapolation to v1=0 was 390.6 K for sago. |
| first_indexed | 2025-11-15T14:09:56Z |
| format | Article |
| id | upm-111736 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:09:56Z |
| publishDate | 2001 |
| publisher | Elsevier |
| recordtype | eprints |
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| spelling | upm-1117362025-03-13T01:09:24Z http://psasir.upm.edu.my/id/eprint/111736/ Effect of water content on the gelatinisation temperature of sago starch Maaruf, A.G Che Man, Y.B Asbi, B.A Junainah, A.H Kennedy, J.F Differential scanning calorimetry (DSC) has been used to study gelatinisation phenomena of sago starch. Two endothermic transitions were observed for starch heated in the presence of a limited amount of water These transitions appear to be due to co-operative effects of water-mediated melting of starch crystallites, remaining crystallites and/or amylopectin crystallites. At a water content of 50%, evidence of M1 endotherm was observed and 85°C represents the effective Tm at the end of melting of native sago starch. The effect of starch concentration on the shape of these two endotherms was studied for sago starch. The experimental data were treated thermodynamically by applying equations describing phase transition of semi-crystalline polymers. The T0m value obtained by extrapolation to v1=0 was 390.6 K for sago. Elsevier 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/111736/3/111736.pdf Maaruf, A.G and Che Man, Y.B and Asbi, B.A and Junainah, A.H and Kennedy, J.F (2001) Effect of water content on the gelatinisation temperature of sago starch. Carbohydrate Polymers, 46 (4). pp. 331-337. ISSN 0144-8617; eISSN: 1879-1344 https://linkinghub.elsevier.com/retrieve/pii/S0144861700003350 10.1016/s0144-8617(00)00335-0 |
| spellingShingle | Maaruf, A.G Che Man, Y.B Asbi, B.A Junainah, A.H Kennedy, J.F Effect of water content on the gelatinisation temperature of sago starch |
| title | Effect of water content on the gelatinisation temperature of sago starch |
| title_full | Effect of water content on the gelatinisation temperature of sago starch |
| title_fullStr | Effect of water content on the gelatinisation temperature of sago starch |
| title_full_unstemmed | Effect of water content on the gelatinisation temperature of sago starch |
| title_short | Effect of water content on the gelatinisation temperature of sago starch |
| title_sort | effect of water content on the gelatinisation temperature of sago starch |
| url | http://psasir.upm.edu.my/id/eprint/111736/ http://psasir.upm.edu.my/id/eprint/111736/ http://psasir.upm.edu.my/id/eprint/111736/ http://psasir.upm.edu.my/id/eprint/111736/3/111736.pdf |