Starch gelatinization


  • J. Lelievre

    1. Department of Applied Biochemistry and Nutrition, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics., Great Britain
    Current affiliation:
    1. Agricultural and Food Chemistry Research Division, Queen's University, Newforge Lane, Belfast BT9 5PX, Northern Ireland
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The dependence of the melting temperature of starch on its concentration in a polymerdiluent mixture was determined. The resultant data were analysed by application of the thermodynamic equations appropriate to a first-order phase transition. It is suggested that this analysis may be used to explain certain features of starch gelatinization.