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Application of Differential Scanning Calorimetry to Starch Gelatinization. III. Effect of Sucrose and Sodium Chloride
Author(s) -
Wootton M.,
Bamunuarachchi A.
Publication year - 1980
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/star.19800320408
Subject(s) - endotherm , differential scanning calorimetry , sucrose , chemistry , salt (chemistry) , starch , sodium , starch gelatinization , aqueous solution , carbohydrate , food science , biochemistry , thermodynamics , organic chemistry , physics
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.