Gelatinization Characteristics of Corn Starch

Heating starch with water causes gelatinization to occur. For foods with starch as a main component, there is thought to be a close relationship between the gelatinization characteristics and the cooking and processing conditions. The figure below shows the gelatinization characteristics of starch with (1) purified water, (2) sucrose solution, and (3) NaCl solution measured by a simultaneous thermogravimetric and differential thermal analyzer.

Gelatinization Characteristics of Corn Starch

Simultaneous Thermogravimetric and Differential Thermal Analyzer

Simultaneous Thermogravimetric and Differential Thermal Analyzer

With a newly developed, high-sensitivity detector, this analyzer achieves approximately twice the peak height of previous instruments. The noise level is 1 mW (RMS) max., measurements under cooling are available without adding options, and it offers automatic cleaning of the detector.

For Research Use Only. Not for use in diagnostic procedures.

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