Gelatinization kinetics of amaranth starch

The influence of the waterstarch ratio and heating rate on the gelatinization of amaranth starch was investigated using differential scanning calorimetry. Onset and peak temperatures did not vary significantly with increase of water content, whereas the completion temperature decreased by more than...

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Autor principal:	Calzetta Resio, Andrea Nilda
Publicado:	2001
Materias:	Activation energy DSC Gelatinization enthalpy Heating rate Reaction order Waterstarch ratio Amaranthus caudatus
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v36_n4_p441_CalzettaResio http://hdl.handle.net/20.500.12110/paper_09505423_v36_n4_p441_CalzettaResio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_09505423_v36_n4_p441_CalzettaResio
record_format	dspace
spelling	paper:paper_09505423_v36_n4_p441_CalzettaResio2023-06-08T15:54:42Z Gelatinization kinetics of amaranth starch Calzetta Resio, Andrea Nilda Activation energy DSC Gelatinization enthalpy Heating rate Reaction order Waterstarch ratio Amaranthus caudatus The influence of the waterstarch ratio and heating rate on the gelatinization of amaranth starch was investigated using differential scanning calorimetry. Onset and peak temperatures did not vary significantly with increase of water content, whereas the completion temperature decreased by more than 14 °C when the water content was in excess. A linear relationship was found between moisture content and gelatinization enthalpy for waterstarch ratios between 0.81:1 and 2:1. From this relationship the minimum level of water necessary to initiate gelatinization was calculated. For water::starch ratios over 3:1, the enthalpy of gelatinization reached a maximum value. More rapid heating resulted in an increase of the peak and completion temperatures, as well as the gelatinization energy. Heating rates above 10 °C min-1 gave the maximum energy requirements for the completion of gelatinization in an excess of water. The kinetics of gelatinization of amaranth starch was analysed from the DSC traces. A simple mathematical model was tested to evaluate the kinetic parameters. It was shown that in an excess of water and for heating rates above 10 °C min-1, gelatinization followed first-order kinetics with n varying from 0.91 to 0.93. The activation energy was in the range of 157-185 kJ mol-1. However, the present analysis did not allow Tor the determination of the kinetic parameter values over the whole gelatinization range. Fil:Calzetta Resio, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v36_n4_p441_CalzettaResio http://hdl.handle.net/20.500.12110/paper_09505423_v36_n4_p441_CalzettaResio
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Activation energy DSC Gelatinization enthalpy Heating rate Reaction order Waterstarch ratio Amaranthus caudatus
spellingShingle	Activation energy DSC Gelatinization enthalpy Heating rate Reaction order Waterstarch ratio Amaranthus caudatus Calzetta Resio, Andrea Nilda Gelatinization kinetics of amaranth starch
topic_facet	Activation energy DSC Gelatinization enthalpy Heating rate Reaction order Waterstarch ratio Amaranthus caudatus
description	The influence of the waterstarch ratio and heating rate on the gelatinization of amaranth starch was investigated using differential scanning calorimetry. Onset and peak temperatures did not vary significantly with increase of water content, whereas the completion temperature decreased by more than 14 °C when the water content was in excess. A linear relationship was found between moisture content and gelatinization enthalpy for waterstarch ratios between 0.81:1 and 2:1. From this relationship the minimum level of water necessary to initiate gelatinization was calculated. For water::starch ratios over 3:1, the enthalpy of gelatinization reached a maximum value. More rapid heating resulted in an increase of the peak and completion temperatures, as well as the gelatinization energy. Heating rates above 10 °C min-1 gave the maximum energy requirements for the completion of gelatinization in an excess of water. The kinetics of gelatinization of amaranth starch was analysed from the DSC traces. A simple mathematical model was tested to evaluate the kinetic parameters. It was shown that in an excess of water and for heating rates above 10 °C min-1, gelatinization followed first-order kinetics with n varying from 0.91 to 0.93. The activation energy was in the range of 157-185 kJ mol-1. However, the present analysis did not allow Tor the determination of the kinetic parameter values over the whole gelatinization range.
author	Calzetta Resio, Andrea Nilda
author_facet	Calzetta Resio, Andrea Nilda
author_sort	Calzetta Resio, Andrea Nilda
title	Gelatinization kinetics of amaranth starch
title_short	Gelatinization kinetics of amaranth starch
title_full	Gelatinization kinetics of amaranth starch
title_fullStr	Gelatinization kinetics of amaranth starch
title_full_unstemmed	Gelatinization kinetics of amaranth starch
title_sort	gelatinization kinetics of amaranth starch
publishDate	2001
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v36_n4_p441_CalzettaResio http://hdl.handle.net/20.500.12110/paper_09505423_v36_n4_p441_CalzettaResio
work_keys_str_mv	AT calzettaresioandreanilda gelatinizationkineticsofamaranthstarch
_version_	1768544373661761536

Gelatinization kinetics of amaranth starch

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