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Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate
Author(s) -
Matveev Yu. I.,
Elankin N. Yu.,
Kalistrova E. N.,
Danilenko A. N.,
Niemann Claudia,
Yuryev V. P.
Publication year - 1998
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/(sici)1521-379x(199804)50:4<141::aid-star141>3.0.co;2-2
Subject(s) - starch , heat capacity , glass transition , chemistry , thermodynamics , corn starch , polymer , crystallography , food science , organic chemistry , physics
Contributions of the heat capacity changes by hydration (Δ m C p hydr ) and by glass transition (Δ m C p gtr ) to the heat capacity changes (Δ m C p exp ) measured during melting of various native starches in excess water were estimated. Whereas Δ m C p gtr was independent of the origin and polymorphous structure of the starches, Δ m C p hydr depended on the origin of starch. It is shown that Δ m C p exp of native starches can be calculated as the sum Δ m C p gtr and Δ m C p hydr . Calculated values of Δ m C p gtr (12.5 ± 2.8 Jmol −1 K −1 ) were similar to those of synthetic polymers. The values of Δ m C p hydr of all investigated starches varied from 10.7 to 18.5 Jmol −1 K −1 except for maize starch (56.1 Jmol −1 K −1 ). It is suggested that this difference is due to special structural features of maize starch.