The Gelatinization Temperature of Starch in Foods of Relatively Low Moisture Content

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  • 食品関連高分子の熱的性質　ＶＩ　　比較的低水分食品中でんぷんのこ化温度
  • ヒカクテキ テイ スイブン ショクヒンチュウ デンプン ノ コカ オンド

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Abstract

It was indicated in the previous papers that the gelatinization temperature (GT) of starch in potatoes which contained a high percentage of water, could be successfully determined by differential thermal analysis (DTA). In the present experiments, the authors applied the DTA to the study of thermal behavior of starch in foods (rites, buckwheat, wheat flours and processed noodle foods) of relatively low moisture content and so high content of other matrix components, without any isolating operation. The DTA curves of specimens of rites, wheat flours and processed noodle foods indicated single endothermic peaks specific to species. Those patterns agreed with those of starches isolated from foods, except for slight shifts of some degrees to higher temperature region, and accompanied by disappearance of polarization pattern of starch. The DTA curve of buckwheat indicated a broad peak of endotherm. It can be said that the DTA curves of those foods reflect the endothermic signals of the gelatinization of starch in food without confusion with the signal of other matrix components. From further examinations, the following findings were obtained. 1. Milled rice indicated the onset GT increase from 60°C to 64°C after storage at room temperature for 3 years. 2. The onset GT of wheat flour doughs increased from 60°C to 68-71°C or 65-68°C with addition of 10% sodium chloride or carbonate respectively. 3. The onset GT of processed noodle foods were as follows: Spaghetti, 59-60°C; Japanese Somen, Hiyamugi, and raw and dried Udon, 61-64°C; Chinese Lao mien. 63-65°C; Tananese dried Soba. 64-65°: and Chinese Mi fen 50°C.

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