Application In Monitoirng The Gelatinization Process Of Starch Based On Digital Image Analysis Technique

A new method to dynamically monitor the gelatinization process，namely the integraloptical density-based method(IOD Method)， and two models-namely the model of responsedifference of change of crystalline(MRDCC) and model of gelatinization process(GP) isproposed, and polarizing microscope and (Differential Scanning Calorimeter) DSC techniquewere coupled to study the gelatinization process and feature information of starch whengelalized in water and choroid solutions of different concentrations, and the gelatinizationmechanism of starch is also discussed.The results show that the gelatinization degree detected by the IOD method is ofadvantage due to its response to partial gelatinized starch; the real time date obtained by theproposed method well reflect the real state of starch during the gelatinization; error betweentwo digital image out of the same sample is below0.1%; parallel experiment shows that theerror among the results of the same kind of experiment is below5%; more than1000starchgranules can be observed from the digital image taken from the proposed method.Coupling the IOD Method and MRDCC, gelatinization process of9different starch(waxy corn starch(WCS), corn starch(CS), wheat starch(WS), sago starch(SS), potatostarch((PS), tapioca starch(TS), sweet potato starch(SPS), pea starch(PES) and mung beanstarch(MBS)) was studied. The results shows that the WCS, CS, WS and SS’s peak of changeof crystalline(PCC) give a unimodal pattern which means that these four starches undergo arelative mono gelatinization process; PS,TS,SPS,PES and MBS’s PCC give a multimodalpattern of different degree, those starches once thought to be mono crystalline pattern(Atype/B type) show crystalline diversity of different degree.Coupling the IOD Method and two models mentioned above, gelatinization process ofCS, PS and PES when heated in Nacl solution of different concentration was studied. Theresults show that the adding of NaCl not only influence the gelatinization temperature, butalso has its efforts on the whole gelatinization process and effect differently at different stagesof gelatinization. NaCl solution of1,3,4M rise the GP curve of CS while2M have little effortson it. It seems that NaCl give little efforts on GP curve of PS while1M rise the GP curve atthe relative biggest degree. PES shows two stage GP pattern when heated in the NaCl solution of different concentration, this may due to resultant force of heat, plasticizer, solute andswelling power and more studied are need to reveal its mechanism.