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Effects of Heating Rate and Sample Size on Differential Scanning Calorimetry Traces of Starch Gelatinized at Intermediate Water Levels
Author(s) -
Liu Hua,
Lelièvre John
Publication year - 1991
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.19910430605
Subject(s) - differential scanning calorimetry , starch , recrystallization (geology) , materials science , calorimetry , polymer , aqueous solution , chemical engineering , analytical chemistry (journal) , chemistry , chromatography , food science , composite material , thermodynamics , organic chemistry , biology , physics , paleontology , engineering
A study was made of the effects of heating rate and sample size on differential scanning calorimetry traces of aqueous suspensions containing 50% (w/w) rice starch. The variation in the thermal profiles so obtained was due to changes in the resolution of the instrument. Thus, the biphasic traces that characterise the gelatinization of starch at intermediate water levels are not due to polymer recrystallization as has been suggested elsewhere.