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Heat Capacity Values of 1% Aqueous Dispersions for Native Maize Starches with Different Amylose Content
Author(s) -
Kalistratova Ele.,
Nemirovskaja Irina E.,
Persikov Anton V.,
Protserov Vladislav A.,
Yuryev Vladimir P.
Publication year - 2000
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 - 10.1002/1521-379x(200006)52:5<164::aid-star164>3.0.co;2-w
Subject(s) - amylose , isothermal microcalorimetry , heat capacity , chemistry , maize starch , aqueous solution , food science , thermodynamics , chemical engineering , crystallography , starch , enthalpy , organic chemistry , physics , engineering
The heat capacities (HC) of 1% aqueous dispersions of native maize starches with different amylose content were determined by using high sensitivity differential scanning microcalorimetry (HSDSC). The application of an additive equation, taking into account the contributions of different ordered structures (B‐, B*‐ and V‐types) to the heat capacity of the high amylose maize starches, allows to describe the changes in the heat capacity of the maize starches at an increase in amylose content from 0% to 70%. The heat capacity values per 1% change both of B‐ and V‐type structures in high amylose starches have been determined. Additionally, the calculations showed that at an amylose content in maize starches equal to 0%, the heat capacity values for A‐ and B*‐type structures are, 164 Jmol — 1 K — 1 and 186 Jmol — 1 K — 1 , respectively. The relationship between heat capacity values and structural features of maize starches is discussed.