Thermal Properties of the Starch/Water System Part I. Measurement of Heat of Gelatinisation by Differential Scanning Calorimetry

• D. J. Stevens

• G. A. H. Elton

抄録

The application of Differential Scanning Calorimetry to the gelatinisation of concentrated starch/water suspensions produced a well‐defined endotherm under suitable conditions. Measurement of the peak area enabled the heat of gelatinisation to be calculated. The method has been applied to the following aspects of gelatinisation: — 1 Intercomparison of different starches, 2) Effect of granule size, 3 Application to wheat flour, 4 Effect of starch damage, 5 Staling of starch gels, 6 Amylose and amylopectin.

収録刊行物

• Starch - Stärke

  Starch - Stärke 23 (1), 8-11, 1971-01

  Wiley

キーワード

• Organic Chemistry
• Food Science

詳細情報

• CRID: 1361981470158968704
• NII論文ID: 30012393619
• DOI: 10.1002/star.19710230104
• ISSN: 1521379X
• ISSN: 00389056
• Web Site: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fstar.19710230104
• Web Site: https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.19710230104
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