Premium
Heat‐Burst Calorimetry of Heated Starch
Author(s) -
Yost D. A.,
Burkhard R. K.,
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.19860381102
Subject(s) - differential scanning calorimetry , starch , calorimetry , enthalpy , amylose , swelling , chemistry , calorimeter (particle physics) , granule (geology) , materials science , thermodynamics , food science , composite material , physics , detector , electrical engineering , engineering
Differential scanning calorimetry of starch at different moisture contents have been reported to give a lower ΔH value with lower water content. This should not be true if the melting of starch crystals is solely responsible for the Δ H. Granule swelling and denaturation of the starch, grouped together and called ‘mixing’, could be responsible for the decrease in enthalpy change. ‘Mixing’ could not be measured in a differential scanning calorimeter because the water is added outside the instrument. Therefore, heat‐burst calorimetry was used to determine if a thermal transition occurs when water is added to starch that had been heated. No thermal event was found. The results suggest that the enthalpy of gelatinization may not be dependent upon the water content of the sample. The reported changes may have been due to formation of the lipid‐amylose complex and annealing of crystals during the DSC measurement.