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Thermal Behaviour of Calcium‐Hydroxypropyl Rice Starch Complexes
Author(s) -
Islam M. Nurul,
Azemi B. M. N. Mohd.
Publication year - 1995
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.19950471203
Subject(s) - differential scanning calorimetry , endothermic process , starch , calcium , glass transition , chemistry , starch gelatinization , calorimetry , thermal analysis , chemical engineering , materials science , polymer chemistry , nuclear chemistry , thermal , food science , organic chemistry , polymer , thermodynamics , engineering , physics , adsorption
Thermal behaviour of hydroxypropyl rice starches and their calcium complexes were determined by using Differential Scanning Calorimetry (DSC) with starch: water in the ratio of 1:1. Glass transition and gelatinization temperatures were reduced by hydroxypropyl groups and enhanced by calcium treatment. Gelatinization enthalpies were reduced by both hydroxypropyl groups and calcium treatment. The interaction of hydroxypropyl groups and calcium with starch altered the two endothermic peaks observed in native starch into a single melting peaks.