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Kinetics of Phase Transition of Native, Cross‐linked, and Hydroxypropylated Rice Starches
Author(s) -
Yeh AnL,
Li JengYune
Publication year - 1996
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.19960480106
Subject(s) - differential scanning calorimetry , activation energy , kinetics , arrhenius plot , isothermal process , swelling , chemistry , phase transition , dissolution , arrhenius equation , starch , atmospheric temperature range , phase (matter) , reaction rate constant , thermodynamics , analytical chemistry (journal) , materials science , chromatography , organic chemistry , physics , quantum mechanics , composite material
Kinetics of the phase transition of native and chemically modified rice starches have been investigated by using differential scanning calorimetry (DSC) after isothermal treatment. At the experimental conditions, the phase transition of these starches followed pseudo‐first order kinetics. The kinetic order was not affected by the two chemical modifications used, hydroxypropylation and cross‐linking, while the rate constants were altered. From the Arrhenius plot, peak temperature (T p ) from DSC thermogram appeared to be the turning point for the two steps, swelling and disruption/dissolution, associated in the phase transition of starch granules. When the temperature was below T p high activation energy was obtained and fell in the range of 61 to 75kcal/mol. Once the temperature was above T p , the activation energy dropped to be in the range of 10 to 30kcal/mol and the starch became less temperature sensitive.