Studies on the Gelatinization Rate of Rice and Potato Starches

The gelatinization rate of rice and potato starches were investigated. The rheological method, using a capillary tube viscometer, was applied for the measurement of the gelatinization degree. The gelatinization rates were measured for the rice and potato starches at temperature ranges of 70˜85 and 60˜63 °C respectively. The rate parameter in the rate equation was given as the Arrhenius equation. The equivalent values of the activation energy for the rice and potato starches were about 14 and 230 kcal/g‐mol respectively. We concluded that the gelatinization rate of starches is limited by the chemical reaction rate and/or the physical transforming rate of starch components with water.