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Differential Scanning Calorimetry of Mung Bean Starch
Author(s) -
CALIFANO A. N.,
AÑÓN M. C.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05226.x
Subject(s) - endotherm , differential scanning calorimetry , endothermic process , enthalpy , chemistry , starch , crystallite , melting temperature , water content , calorimetry , analytical chemistry (journal) , thermodynamics , materials science , chromatography , crystallography , food science , adsorption , composite material , physics , geotechnical engineering , engineering
Mung bean starch‐water mixtures at water content between 13.6% and 90.2% (volume fraction of water V 1 0.20 and 0.94) were studied by differential scanning calorimetry (DSC) and subjected to microscopic examinations afterwards. Only a monophasic endotherm appeared for water contents above 67% while for water contents between 67% and 37.3% a biphasic endotherm was found by DSC. No endothermic transition was observed for water levels below 37.3%. The melting temperature of the most perfect crystallites was correlated to the volumetric fraction of water, thus, enthalpy, entropy and extrapolated melting temperature of the transition were calculated.