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A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)

This study investigated the effects of annealing, at different temperatures (45-70C), times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch...

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Main Authors:	Abd Ghani, Maaruf B., Che Man, Yaakob B., Mat Hashim, Dzulkifly, Abd Rahman, Russly
Format:	Article
Language:	English
Published:	Blackwell Publishing 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/114029/1/114029.pdf http://psasir.upm.edu.my/id/eprint/114029/ https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1999.tb00397.x
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spelling	my.upm.eprints.1140292024-12-08T07:57:01Z http://psasir.upm.edu.my/id/eprint/114029/ A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu) Abd Ghani, Maaruf B. Che Man, Yaakob B. Mat Hashim, Dzulkifly Abd Rahman, Russly This study investigated the effects of annealing, at different temperatures (45-70C), times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch mixtures and their interactions were also investigated. DSC data showed an increased gelatinization temperature and enthalpy and a narrower gelatinization temperature range (Tm-To) after annealing of sago starch; the extent of these changes was inversely proportional to the degree of crystallinity of the native starch. For sago starch, the G transition occurring at about 66-69C and the M1 transition occurring at about 75C in excess water became broader and shifted to higher temperatures as the water content was decreased. The effects on the gelatinization temperature and ΔH, of the addition of sugars-emulsifiers to the starch-water mixture, were observed by comparison with the starch-water results. Sucrose raised the gelatinization temperature by about 6-7C more than did glucose, for sago starch. Emulsifiers (sucrose ester and polysorbate-60), in the presence of sucrose or glucose, did not affect the gelatinization temperature. Blackwell Publishing 1999 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114029/1/114029.pdf Abd Ghani, Maaruf B. and Che Man, Yaakob B. and Mat Hashim, Dzulkifly and Abd Rahman, Russly (1999) A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu). Journal of Food Processing and Preservation, 23 (6). pp. 443-462. ISSN 0145-8892 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1999.tb00397.x 10.1111/j.1745-4549.1999.tb00397.x
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
language	English
description	This study investigated the effects of annealing, at different temperatures (45-70C), times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch mixtures and their interactions were also investigated. DSC data showed an increased gelatinization temperature and enthalpy and a narrower gelatinization temperature range (Tm-To) after annealing of sago starch; the extent of these changes was inversely proportional to the degree of crystallinity of the native starch. For sago starch, the G transition occurring at about 66-69C and the M1 transition occurring at about 75C in excess water became broader and shifted to higher temperatures as the water content was decreased. The effects on the gelatinization temperature and ΔH, of the addition of sugars-emulsifiers to the starch-water mixture, were observed by comparison with the starch-water results. Sucrose raised the gelatinization temperature by about 6-7C more than did glucose, for sago starch. Emulsifiers (sucrose ester and polysorbate-60), in the presence of sucrose or glucose, did not affect the gelatinization temperature.
format	Article
author	Abd Ghani, Maaruf B. Che Man, Yaakob B. Mat Hashim, Dzulkifly Abd Rahman, Russly
spellingShingle	Abd Ghani, Maaruf B. Che Man, Yaakob B. Mat Hashim, Dzulkifly Abd Rahman, Russly A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
author_facet	Abd Ghani, Maaruf B. Che Man, Yaakob B. Mat Hashim, Dzulkifly Abd Rahman, Russly
author_sort	Abd Ghani, Maaruf B.
title	A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
title_short	A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
title_full	A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
title_fullStr	A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
title_full_unstemmed	A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)
title_sort	differential scanning calorimetric (dsc) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (metroxylon sagu)
publisher	Blackwell Publishing
publishDate	1999
url	http://psasir.upm.edu.my/id/eprint/114029/1/114029.pdf http://psasir.upm.edu.my/id/eprint/114029/ https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1999.tb00397.x
_version_	1818835914057580544
score	13.235362

A differential scanning calorimetric (DSC) study on the effects of annealing and sugars-emulsifiers on gelatinization of sago starch (Metroxylon sagu)

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