Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition

SHAW S. WANG, W. C. CHIANG, B. ZHAO, X. G. ZHENG, Ik Hwan Kim

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Abstract

The phase transition of a waxy corn starch, Amioca, with a limited amount of water available, upon heating, was investigated by using experimentation and computer simulation. A model based upon the stoichiometric ratio of water to anhydro‐glucose unit was developed to simulate conversion of starch (gelatinization and/or melting) with different water contents. Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization. A phase diagram based on this was constructed to relate water contents to gelatinization and melting of starch.

Original languageEnglish
Pages (from-to)121-124
Number of pages4
JournalJournal of Food Science
Volume56
Issue number1
DOIs
Publication statusPublished - 1991
Externally publishedYes

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ASJC Scopus subject areas

  • Food Science

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