GERATINISATION OF STARCH - A COMBINED SAXS WAXS/DSC AND SANS STUDY/

Using a combination of techniques, small- and wide-angle X-ray scatter ing, differential scanning calorimetry and small-angle neutron scatter ing, it has been possible to follow the stages that occur during gelat inisation in excess water for a range of starches. It is found that wa ter enters the amorphous growth rings first, and that this is where al l the swelling is concentrated. The periodicity of the semicrystalline stack remained unchanged as long as the crystallites can still be ide ntified. As the temperature is raised further through the gelatinisati on endotherm, the crystallites become destabilised and the crystallisa tion index drops to zero, rather beyond the end of the endotherm revea led by DSC. (C) 1998 Elsevier Science Ltd. All rights reserved.