Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium Chloride

The influence of sucrose and salt on the gelatinization endotherm of wheat starch was examined using differential scanning calorimetry. Sucrose was found to decrease gelatinization energy (– Δ H G ) and to increase peak temperature ( T p ) as its concentration was increased. Onset and conclusion temperatures ( T 0 and T c ) were not affected by sucrose level. The effect of salt on the endotherm was more complex. A decrease in – Δ H G occurred as the level of this solute in the aqueous phase was raised to 6% but further increases in salt caused it to rise again. Salt levels up to 9% caused increases in T 0 and T p . With further rises in solute level, T 0 then decreased and T p remained relatively constant. T c rose slowly as salt concentration increased.