Gelatinization Of Sugar On Starch Essay

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Effect of sugars on starch

The effect of saccharides on gelatinization of starch has been observed by many investigators, and the gelatinization characteristics are altered by the sugars addition. The effects of different types of sugars on starch gelatinization depend upon the chain lenght of the sugar. Disaccharides delay gelatinisation more than monosaccharides but maltose is an exception, which acts like a monosaccharide (Dorota Gałkowska, 2008). Sugars have been shown to delay gelatinization and to increase gelatinization temperature of starch.
The mechanism by which sugars delay gelatinization have been shown to result from the reduction of water activity of the system due to action of sugars and stabilization of amorphous regions
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Gelatinization enthalpy and gelatinization peak temperature Tp are increased with increasing the sugar concentration. The shifting of Tp to the higher temperatures was found due to the immobilization of water by the sugar molecules and stabilization of the crystalline structure in starch. The effect is more in this order: sucrose, glucose, fructose. All the sugars prevents the retrogradation of sweet potato starch and the order of effectiveness is the similar to the order of increase in gelatinization temperature (Kohyama and Nishinari, …show more content…
A mathematical model was proposed describing the quantitative relationships between sugar, water and protein on the gelatinization of wheat starch following the heating in microwave for 20s as determined by differential scanning calorimetry. Sugar addition decreased the degree of gelatinization of starch due to the microwave heating. Sugar was found more effective in delaying gelatinization than the water and protein. In water-limited systems the effects of sugar and protein on the gelatinization of starch were very effective. The model could be used to describe the systems containing 0–33% sucrose, 33-67% water and 0–5.8% protein, with a coefficient of determination of 0.91(Sumnu et al.,

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