If I mix tapioca/cassava flour in water and heat it up to 60 degree celsius, a) how can I know if all starch has been gelatinized? b) does gelatinization mean that the starch is now present in soluble form?
One question I would like to ask is if gelatinized starch is able to pass through a filter paper?
Many methods have been regularly used to
determine the gelatinization temperatures ,
they are generally based on the physical
changes of starch granules and suspensions
during gradual heating to the full paste stat.
The Brabender amylograph viscometer has
been used to measure the viscosity changes in
starch suspensions which increase until
reaching peak viscosity.
Differintial scanning calorimetry (DSC) has been
used to measure the enthalpy ('H) of starch
gelatinization. The gelatinization temperature is
defined as the temperature where 98% of the
starch granules undergo birefringence loss when
microscopically viewed with a Kofler hot stage
microscope.This polarizing microscope has
sufficiently high power to magnify the loss of
birefringence by the small starch granules.
If I have a mixture of microbe biomass and gelatinized starch (i.e. in a starch hydrolysis setting), how do I separate the gelatinized starch from the biomass?
Separation of gelatinized starch from the biomass my be by centrifugal force .
Start with 5000 rpm/ 15 min and that were not enough is increased .
Hello Ramadan, do you have any literature to document the separation of gelatinized starch from biomass by centrifugal force?
Gelatinization and solubilization of starch are different processes. There was similar question here, you can find more detailed descriptions https://www.researchgate.net/post/Solubility_of_Starch_in_Water, Gelatinized starch does not mean it is dissolved. Here you have link for publication about starch dissolution and gelatinization: http://www.sciencedirect.com/science/article/pii/S014486171501214X
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