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A study of the heat capacity of starch/water mixtures

✍ Scribed by Timothy R. Noel; Stephen G. Ring

Publisher
Elsevier Science
Year
1992
Tongue
English
Weight
668 KB
Volume
227
Category
Article
ISSN
0008-6215

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✦ Synopsis

The heat capacity of starch/water mixtures was investigated as a function of temperature and composition by differential scanning calorimetry. For amorphous amylopectinhvater mixtures, the polysaccharide made the major contribution to the observed heat capacity increment at the glass-transition temperature of the mixture. In the glass, the apparent partial specific heat capacity of the water was comparable to that of liquid water. The heat capacity increment observed on gelatinisation of maize and potato starches was compared to that observed on melting and dissolution of highly crystalline A and B polymorphs of short-chain amylose. The role of melting and glass transitions in starch gelatinisation is discussed.

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Over the past 10 years calorimetric studies of collagen have been performed by several It is known that about 0.45-0.55 g H20 per collagen cannot be frozen,'^^-^ even at very low temperature.6 The freezable part of water has a melting point somewhat below 0Β°C.5,6 It was estimated that the enthalpy o