Skip to Main content Skip to Navigation
Journal articles

Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch

Abstract : The aim of this research is to contribute to a better understanding the destructuration of three native starches and a wheat flour in mixtures of water and choline chloride. Model systems have thus been defined to allow a better approach to hydrothermic transformations related to the interactions between choline chloride and starch. We have observed that choline chloride has an impact on the gelatinization of starch which corresponds to the stabilizing salts phenomenon. The depolymerization and dissolution of the starch have also been demonstrated and can there dominate the gelatinization. However, the results obtained in X-ray diffraction by heating cell have shown that the exotherm which appeared was not only related to the depolymerization of the starch, but that a stage of crystalline rearrangement of the starch coexisted with this phenomenon.
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-03318048
Contributor : Olivier Dupre <>
Submitted on : Monday, August 9, 2021 - 11:05:56 AM
Last modification on : Wednesday, August 11, 2021 - 3:06:18 AM

Links full text

Identifiers

Citation

Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Alain Le-Bail, Patricia Le-Bail. Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch. Polymers, MDPI, 2021, 13 (9), pp.1509. ⟨10.3390/polym13091509⟩. ⟨hal-03318048⟩

Share

Metrics

Record views

29