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Sugar and Sucrose Ester Effects on Maize and Wheat Starch Gelatinization Patterns by Differential Scanning Calorimeter
Author(s) -
Buck J. S.,
Walker C. E.
Publication year - 1988
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.19880400907
Subject(s) - sugar , differential scanning calorimetry , sucrose , starch gelatinization , starch , calorimeter (particle physics) , chemistry , food science , differential (mechanical device) , horticulture , agronomy , botany , biology , thermodynamics , computer science , physics , telecommunications , detector
The gelatinization of various starch‐sugar‐sucrose ester combinations was examined by differential scanning calorimetry. Onset and peak temperatures and enthalpy of maize starch were higher in all cases than of corresponding wheat starch samples (67.8°C. 71.6°C and 2.42 cal/g vs. 59.1°C, 63.5°C and 1.94 cal/g, respectively). The addition of any of the three sugars tested, sucrose. glucose and fructose. at 50% of the starch weight increased onset and peak temperatures but decreased enthalpy required for gelatinization. The addition of sucrose ester at 1 and 3% to the starches and starchsugar combinations affected both gelatinization temperature and enthalpy only in the case of the wheat starch/sucrose combination. With increasing ester concentration the onset and peak temperatures increased and the enthalpies decreased in this sample. This has interesting implications for the baking industry, which uses mainly wheat starch in combination with sucrose.