Thermal Behaviour of High Amylose Cornstarch Studied by DSC

Hongshen Liu, CPFRR, SCUT, P.R. China
Fengwei Xie, CPFRR, SCUT, P.R. China
Ling Chen, CPFRR, SCUT, P.R. China
Long Yu, CPFRR, SCUT, P.R. China; 2CSIRO, CMIT, Australia (Corresponding author)
Katherine Dean, CSIRO, CMIT, Australia
Stuart Bateman, CSIRO, CMIT, Australia

Abstract

The thermal behaviour of high amylose cornstarches (80% amylose content) was studied by DSC using high pressure stainless steel pans in the temperature range between 0-350 °C. The number of endotherms and the enthalpy of gelatinization were found to depend on moisture content. Up to four endotherms and one exotherm were determined when the moisture content was above 40%. The meaning of each endotherm has been discussed. The enthalpy of gelatinization was calculated based on the summation of all the gelatinization endotherms and found to increase with increasing water content.

Recommended Citation

Liu, Hongshen ; Xie, Fengwei; Chen, Ling; Yu, Long; Dean, Katherine; and Bateman, Stuart (2005) "Thermal Behaviour of High Amylose Cornstarch Studied by DSC," International Journal of Food Engineering: Vol. 1 : Iss. 1, Article 3.
Available at: http://www.bepress.com/ijfe/vol1/iss1/art3

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