Cereal Chem 69:212-217   |  VIEW ARTICLE

Effects of Sugars and Emulsifiers on Starch Gelatinization Evaluated by Differential Scanning Calorimetry.

C. S. Kim and C. E. Walker. Copyright 1992 by the American Association of Cereal Chemists, Inc. 

Differential scanning calorimetry (DSC) was used to evaluate the effects of sugar and emulsifier interactions on gelatinization temperatures of three different starches. A constant weight ration of starch to sugar to water (1:1.5:1.5), typical in high-ratio cake batters, was used in the DSC. Sucrose exhibited a greater effect than glucose on raising gelatinization temperatures. However, with laxtose, typical complete gelatinization endotherms could not be observed because of the peak for large lactose crystal melting. Therefore, the solubility of the sugars may have an important effect on starch gelatinization. Low emulsifier concentrations (0.6%) did not appear to change DSC starch gelatinization temperatures. Sugars and emulsifiers may interact and affect the gelatinization temperature ranges.