Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition
Shaw S. Wang, Win‐Chin Chiang, Bo Zhao, Xiaoge Zheng, Ik‐Hwan Kim
Journal of Food Science
Abstract
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.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
waxy corn starch (Amioca) requires water
“Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization.”