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The Study of Melting Temperature and Enthalpy of Starch from Rice, Barley, Wheat, Foxtail‐ and Proso‐millets
Author(s) -
Fujita S.,
Fujiyama G.
Publication year - 1993
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.19930451207
Subject(s) - foxtail , starch , enthalpy , differential scanning calorimetry , endosperm , food science , melting temperature , chemistry , agronomy , materials science , biology , thermodynamics , biochemistry , physics , composite material
Endosperm starch granules prepared from rice, barley, wheat, foxtail‐and proso‐millets were analyzed by Differential Scanning Calorimetry (DSC) and the relationship between melting temperature and enthalpy for starch gelatinization was discussed. Peak temperature for gelatinization (Tp) ranged from 57 to 80°C and enthalpy from 6.4 to 15.6 J/g. Starch from rice, barley, foxtail‐ and proso‐millets which has a waxy phenotype, has shown a correlation between Tp and enthalpy, while that of wheat has not.