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

Research output: Contribution to journalArticle

55 Citations (Scopus)

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

Fingerprint

Phase Transition
phase transition
gelatinization
computer simulation
Computer Simulation
melting
Water
Starch
starch
water content
waxy corn
water
Freezing
corn starch
heat
glucose
Heating
Zea mays
Glucose

ASJC Scopus subject areas

  • Food Science

Cite this

Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition. / WANG, SHAW S.; CHIANG, W. C.; ZHAO, B.; ZHENG, X. G.; Kim, Ik Hwan.

In: Journal of Food Science, Vol. 56, No. 1, 1991, p. 121-124.

Research output: Contribution to journalArticle

WANG, SHAW S. ; CHIANG, W. C. ; ZHAO, B. ; ZHENG, X. G. ; Kim, Ik Hwan. / Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition. In: Journal of Food Science. 1991 ; Vol. 56, No. 1. pp. 121-124.
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