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| - Effect of Sucrose on the Thermomechanical Behavior ofConcentrated Wheat and Waxy Corn Starch−Water Preparations
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| - The rheological behavior of concentrated starch preparations from two different origins (wheat andwaxy corn) was studied in the presence of sucrose by dynamic mechanical thermal analysis (DMTA).Moisture contents ranged from 30 to 60% (w/w wsb), and samples contained 0, 10, or 20 g of sucrosefor 100 g of the starch−water mixture. The storage modulus (G‘) changes during heating dependedstrongly on water content (in the moisture range studied), and the importance of these variationswas dependent upon the starch type. Sucrose addition resulted in a shift to higher temperatures ofthe increase in G‘ during heating. Differential scanning calorimetry (DSC) and electron-spinresonance (ESR) analyses were performed in parallel in order to relate the viscoelastic changes towater migrations and to structural disorganization of starch. Sucrose was found to increase thegelatinization temperature and enthalpy of both starches, implying a stabilization of the granularstructure during heating. The sugar−water interactions do not appear to be the only way by whichsucrose delays starch gelatinization. The obtained results suggest that sugar−starch interactionsin the amorphous and/or the crystalline regions of the starch granules should be envisaged. Keywords: Starch; gelatinization; sucrose; DSC; DMTA; ESR
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