Experimental Analysis and Computer Simulation of Starch‐Water Interactions during Phase Transition

Abstract

ABSTRACT The phase transition of a waxy corn starch, Amioca, with a limited amount of water available, upon heating, was investigated by using experimentation and computer simulation. A model based upon the stoichiometric ratio of water to anhydro‐glucose unit was developed to simulate conversion of starch (gelatinization and/or melting) with different water contents. Simulation results showed a minimum ratio of 14 water molecules to one anhydrous glucose unit was required for complete gelatinization. A phase diagram based on this was constructed to relate water contents to gelatinization and melting of starch.