Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry

✍ Scribed by D. J. Stevens; G. A. H. Elton

• Publisher: John Wiley and Sons
• Year: 1971
• Tongue: English
• Weight: 412 KB
• Volume: 23
• Category: Article
• ISSN: 0038-9056
• DOI: 10.1002/star.19710230104

✦ Synopsis

The application o f Differential Scanning Calorimetry to the gelatinisdtion o f concentrated starch/ water suspensions produced a well-defined endotherm under suitable conditions. Measurement o j the peak area enabled the beat o f gelatinisation to be calculated. The method has been applied to the following aspects of gelatinisation: -1 ) Intercomparison of different starches, 2 ) Effect of granule size, 3) Application to wheat flour, 4 ) Egect of starch damage, 5 ) Staling of starch gels, 6 ) Amylose and amylopectin.