Effect of Moisture Content on the Melting of Wheat Starch | Zendy

Jang J. K. | Zendy; Pyun Y. R. | Zendy

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Effect of Moisture Content on the Melting of Wheat Starch

Author(s) -

Jang J. K.,

Pyun Y. R.

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.19960480204

Subject(s) - endotherm , differential scanning calorimetry , chemistry , amylose , starch , polymer chemistry , moisture , water content , nuclear chemistry , thermodynamics , food science , organic chemistry , geotechnical engineering , physics , engineering

The effect of water on heating wheat starch‐water mixtures of water content (between 2.8% and 90%) has been observed by differential scanning calorimetry. Four endothermic transitions were observed for wheat starches heated in the presence of limited water (moisture levels of 40,50%). These transitions appears to be due to melting of amylopectin crystallites, amylose‐lipid, and amylose. The heat decomposition temperature range of wheat starch were 253‐302°C and the plasticization effect according to the amount of water was small. The melting temperature obtained by extrapolation to zero volunme fraction of water were 234°C for M1 DSC endotherm, 254.3°C for M2 DSC endotherm, 267.8°C for M3 DSC endotherm.

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