Role of water in maize starch gelatinization: an study by Differential Scanning Calorimetry

Main Article Content

P. Pineda–Gómez
D F Coral
M. L. Arciniegas
A. Rorales Rivera
M. E. Rodríguez García


Maize starch, gelatinization enthalpy, DSC.


The thermal behavior of corn starch (Sigma Aldrich) was studied by differential scanning calorimetry (DSC). The endothermic peak in the DSC thermogram is associated to the starch gelatinization transition process. Initial phase of process and range in which it occurs is governed mainly by starch concentration in the solution, and the botanical source. This study demonstrates that the parameters associated to the observation method, in the DSC analysis, are influential in the determination of the maize starch gelatinization. In this way, the transition peak temperature, gelatinization enthalpy, and range of temperature are parameters that have to be considered when the moisture of sample and heating rate are changed with a homogenous grain size. For the DSC analysis, samples were prepared whit moisture values of 60, 65, 70, 75 and 80% (w/w), and heated at r = 2, 5, and 10◦C/min. Similarly, for fixed values of moisture (80%), the values of the heating rate were 2, 5, 7, 10 y 15◦C/min. Results indicate that the amount of water has influence over the enthalpy transition; however the peak temperature Tp remains invariable. The variation also depends of rate which transformation is made. Analysis allowed corroborating, that starch transition depends on extrinsic factors during the process. This knowledege about starch gelatinization is very useful for optimizing industrial process derivate of it.

PACS: 64.60.-i,, 61.25.hp, 83.10.Tv


Download data is not yet available.
Abstract 1384 | PDF (Español) Downloads 820


[1] C. R. Sullivan, A. Corona and J. E. Rolling. Chromatographic technologies for macromolecular starch characterization. In Developments in Carbohydrate Chemistry, ISBN 0–913250–76–7. American Association of Cereal Chemists (AACC), St. Paul, USA, 193–238 (1992).

[2] T. Galliard. Starch: Properties and Potential , ISBN 0–471–91326–X. John Wiley & Sons, 1987.

[3] Kawaljit Singh Sandhu and Narpinder Singh. Some Properties of Corn Starches II: pysicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry, ISSN 0308–8146, 101(4), 1499–1507 (2007).

[4] C. G. Biliaderis. Structures and Phase Transitions of Starch in Food Systems. Food Technology, ISSN 0015–6639, 46(6), 98–109 (1992).

[5] Qiang Liu and Donald B. Thompson. Effects of moisture content and different gelatinization heating temperatures on retrogradation of waxy-type maize starches. Carbohydrate Research, ISSN 0008–6215, 314(3–4), 221–235 (1998).

[6] James Mark, Kia Ngai, William Graessley, Leo Mandelkern, Edward Samulski, Jack Koenig and George Wignall. Physical Properties of Polymers, 3 edition, ISBN 9780521530187. Cambridge University Press, 2004.

[7] Y. Roos and M. Karel. Applying state diagrams to food processing and development. Food technology, ISSN 0015-6639, 45(12), 68–71 (1991).

[8] R. Parker and S. G. Ring. Aspects of the physical chemistry of Starch. Journal of Cereal Science, ISSN 0733–5210, 34(1), 1–17 (2001). Referenciado en 132

[9] James N. BeMiller and Roy L. Whistler. Starch – Chemistry and Technology, third Edition, ISBN 9780127462752. Academic Press, 2009.

[10] Tim Baks, Ikenna S. Ngene, Jeroen J. G. Van Soest, Anja E. M. Janssen and Remko Boom. Comparision of Method to Determinate the Degree of Gelatinization for Both High and Low Starch Concentrations. Carbohydrate polymers, ISSN 0144–8617, 67(4), 481–490 (2007).

[11] Edwin Habeych, Xiaojing Guo, Jeroen van Soest, Atze Jan van der Goot and Remko Boom. On the applicability of Flory-Huggins theory to ternary starchwatersolute systems. Carbohydrate polymers, ISSN 0144–8617, 77(4), 703–712 (2009).

[12] M. E. Rodríguez, M. Yáñez–Limón, J. J. Alvarado–Gil, H. Vargas, F. Sánchez– Sinencio, J. D. C. Figueroa, F. Martínez–Bustos, J. L. Martínez–Montes, J. Gonzáles–Hernández,M. D. Silva and L. C. M. Miranda. Influence of the Structural Changes During Alkaline Cooking on the Thermal, Rheological, and Dielectric Properties of Corn Tortillas. Cereal Chemistry, ISSN 0009–0352, 73(5), 593–600 (1996).

[13] Isela Rojas–Molina, Elsa Gutiérrez–Cortez, Alin Palacios–Fonseca, Leticia Baños, J. L. Pons–Hernández, S. H. Guzmán–Maldonado, P. Pineda–Gómez and M. E. Rodríguez. Study of Structural and Thermal Changes in Endosperm of Quality Protein Maize During Traditional Nixtamalization Process. Cereal Chemistry, ISSN 0009–0352, 84(4), 304–312 (2007).

[14] A. Sandoval Aldana, E. Rodríguez Sandoval y A. Fernández Quintero. Aplicación del análisis por calorimetría diferencial de barrido para la caracterización de las modificaciones térmicas de almidón. DYNA, ISSN 0012–7353, 72(146), 45–53 (2005).

[15] D. F. Coral, P. Pineda–Gómez, A. Rosales–Rivera and M. E. Rodríguez-García. Determination of the gelatinization temperature of starch presented in maize flours. Journal of Physics: Conference Series, ISSN 1742–6588, 167(1), 1–5 (2009).

[16] J.W. Donovan and C. J. Mapes. Multiple Phase Transitions of Starches and Nägeli Amylodextrins. Starch, ISSN 0038–9056, 32(6), 190–193 (1980).

[17] Toshiko Shiotsubo and Katsutada Takahashi. Differential Thermal Analysis of Potato Starch Gelatinization. Agricultural and Biological Chemistry, ISSN 0002– 1369, 48(1), 9–17 (1984).

[18] Wajira S. Ratnayake and David S. Jackson. A new insight into the gelatinization process of native starches. Carbohydrate Polymers, ISSN 0144–8617, 67(4), 511– 529 (2007).