SUCROSE HYDROLYSIS IN A GLASSY STARCH MATRIX

The purpose of present work was to investigate whether the glassy stat e may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydroly sis occurred to a significant extent in the glassy state (in both nati ve and gelatinized starch). Moisture content of the system affected th e extent of sucrose hydrolysis but its effect was not attributable to the plasticizing effect of water. Little reaction occurred at moisture contents below the so-called B.E.T. monolayer. Temperature was a crit ical factor controlling sucrose inversion.