Gelatinization Behavior of a Starch Paste
Real-Time Analysis of the Gelatinization Behavior of a Starch Paste Using Rheo-Small Angle Light Scattering (SALS) and Rheo-Impedance Measurements.
The gelatinization of starch is a key thermal transition that determines the texture and functionality of foods and biomaterials. However, simultaneous evaluation of dynamic structural changes under identical mechanical, morphological, and electrochemical conditions has been challenging. In this study, the gelatinization process of starch paste was analyzed in real time by combining small-angle light scattering (Rheo-SALS) with electrochemical impedance measurements (Rheo-Impedance). This approach enabled simultaneous tracking of viscoelastic properties, granule structure, and electrical characteristics, providing new insights into the percolation-type network formation during gelatinization.
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