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Annealing and Glass Transition of Starch
Author(s) -
Yost D. A.,
Hoseney R. C.
Publication year - 1986
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.19860380902
Subject(s) - endothermic process , starch , enthalpy , exothermic reaction , annealing (glass) , glass transition , endotherm , melting temperature , materials science , thermodynamics , chemistry , chemical engineering , differential scanning calorimetry , food science , composite material , organic chemistry , polymer , adsorption , physics , engineering
The enthalpy of the order‐disorder transition of starch increased as the starch hydration period was increased from 1 h to 24 h. This was explained as the exothermic heat of hydration cancelling part of the endothermic heat of melting. Annealing of starch was shown to occur at 3 to 8°K below the Tm of starch. This would suggest that the Tg and Tm of starch does not occur at the same temperature.