Sucrose hydrolisis does occur in a glassy starch matrix

CAROLINA SCHEBOR; MARÍA DEL PILAR BUERA; MARCUS KAREL; JORGE CHIRIFE

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

Elsevier

Año: 1995 vol. 28 p. 245 - 248

0023-6438

The purpose of present work was to investigate whether the glassy state may prevent sucrose inversion in an acid-containing amorphous starch powder (native or pre-gelatinized). It was found that sucrose hydrolysis occurred to a significant extent in the glassy state (in both native and gelatinized starch). Moisture content of the system affected the extent of sucrose hydrolysis butits effect was not attributable to the plasticizing effect of water. Little reaction occurred at moisture contents below the so-called B. E. T. monolayer. Temperature was a critical factor controlling sucrose inversion.