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The Influence of Molar Substitution on the Gelatinization of Hydroxypropyl Maize Starches
Author(s) -
Wootton M.,
Manatsathit A.
Publication year - 1984
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.19840360605
Subject(s) - endotherm , differential scanning calorimetry , molar , substitution (logic) , enthalpy , chemistry , molar ratio , substitution effect , materials science , food science , organic chemistry , thermodynamics , biology , paleontology , physics , computer science , programming language , neoclassical economics , economics , catalysis
Abstract The gelatinization behaviour of hydroxypropyl maize starches of molar substitutions ranging from 0–0.27 was studied using differential scanning calorimetry. Increases in molar substitution up to 0.10 were accompanied by decreases in the enthalpy and in the onset and peak temperatures of the gelatinization endotherm. At higher substitution levels the endotherms obtained were too broad to permit measurement of gelatinization characteristics. The minimum level of moisture required for gelatinization was not significantly affected by substitution with hydroxypropyl groups.