In Situ SANS on Gelatinization of Polysaccharides

It is desirable to understand, design and control the pathway of food preparation and consumption for the benefit of human health. Gelatinization occurs when starch/water mixtures are heated and native crystalline structures melt. The transport and distribution of water among polysaccharide molecules play a key role in the process of gelatinization. We have carried out in situ small angle neutron scattering measurements on rice grains in various aqueous solutions. Data imply the role of porosity and capillarity in the initial water uptake and the subsequent gelatinization kinetics. The interfacial tension between water and polysaccharides would alter the gelatinization process.