Application in starch

Time：2017-4-6　Source：Home station　Author： Administrator

Gelatinization of starch is to add water starch, starch granules will be swelling, when heated, the starch molecules began vibrating violently, intermolecular hydrogen bonds will be interrupted, so in the original position on the hydrogen inhalation of water (called hydration), crystalline starch began to fade, when the crystallization region disappeared when called gelatinization, the temperature at which the gelatinization temperature. Because the starch gelatinization process represents the transition of the starch molecules from the ordered state to the disordered state and is accompanied by changes in energy, DSC can be used for measurements.