Premium
Gelatinization Properties of Different Size Classes of Wheat Starch Granules Measured with Differential Scanning Calorimetry
Author(s) -
Eliasson A.C.,
Karlsson R.
Publication year - 1983
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.19830350406
Subject(s) - differential scanning calorimetry , enthalpy , starch , coulter counter , endothermic process , amylose , particle size , starch gelatinization , wheat starch , materials science , chemistry , granule (geology) , thermodynamics , food science , composite material , organic chemistry , physics , microbiology and biotechnology , biology , adsorption
The particle size distributions of wheat starch fractions, obtained after a sedimentation procedure, were characterized with a Coulter Counter. DSC‐measurements of the starch samples showed that the small granules gelatinized within a broader temperature interval than the large granules. The gelatinization onset temperature of the small granules was lower, whereas the gelatinization peak temperature was higher compared to the large granules. The gelatinization enthalpy was independent of the particle size distribution. The enthalpy of the endothermic transition due to the amylose‐lipid complex was found to be greatest for the small granules.