STUDIES ON THE GELATINIZATION RATE OF RICE AND POTATO STARCHES

Autor:	Kiyoshi Kubota, Kanichi Suzuki, Hideaki Hosaka, Yoshihiko Hosokawa
Rok vydání:	1979
Předmět:	Arrhenius equation Materials science Starch food and beverages Thermodynamics Viscometer Activation energy Rate equation Degree (temperature) Reaction rate chemistry.chemical_compound symbols.namesake Agronomy chemistry Rheology symbols Food Science
Zdroj:	Journal of Food Science. 44:1394-1397
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1979.tb06446.x
Popis:	The gelatinization rate of rice and potato starches were investigated. The rheological method, using a capillary tube viscometer, was applied for the measurement of the gelatinization degree. The gelatinization rates were measured for the rice and potato starches at temperature ranges of 70˜85 and 60˜63 °C respectively. The rate parameter in the rate equation was given as the Arrhenius equation. The equivalent values of the activation energy for the rice and potato starches were about 14 and 230 kcal/g-mol respectively. We concluded that the gelatinization rate of starches is limited by the chemical reaction rate and/or the physical transforming rate of starch components with water.
Databáze:	OpenAIRE
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