Differential scanning calorimetry starch

Levine and Slade [1.16] investigated the mechanics of cryostability by carbohydrates. Figure 1.19.1 shows an idealized phase diagram developed from differential scanning calorimetry (DSC) measurements for hydrolyzed starch (MW > 100) and for polyhydroxy combinations having a small molecular mass. With slow cooling (quasi in equilibrium conditions), no water crystallizes below the Tg curve. 

Richardson, S.J. 1989. Contribution of proton exchange to the oxygen-17 nuclear magnetic resonance transverse relaxation rate in water and starch-water systems. Cereal Chem. 66, 244-246. Richardson, M.J. and Saville, N.G. 1975. Derivation of accurate glass transition temperatures by differential scanning calorimetry. Polymer 16, 753-757. 

Atichokudomchai, N., Varavinit, S., and Chinachoti, P. (2002). Gelatinization transitions of acid-modified tapioca starches by differential scanning calorimetry (DSC). Starch/Stdrke. 54, 296-302. 

Karlsson, M. E. and Eliasson, A.-C. (2003). Gelatinization and retrogradation of potato (Solanum tuberosum) starch in situ as assessed by differential scanning calorimetry (DSC). Lebensm.-Wiss. U. Technol. 36, 735-741. 

Kohyama, K. and Sasaki, T. (2006). Differential scanning calorimetry and a model calculation of starches annealed at 20 and 50 °C. Carbohydr. Polym. 63, 82-88. 

Nakazawa, E., Noguchi, S., and Takahashi, J. (1984). Thermal equilibrium state of starch-water mixture studied by differential scanning calorimetry. Agric. Biol. Chem. 48, 2647-2653. 

Stevens, D. J. and Elton, G. A. H. (1977). Thermal properties of starch/water system. Part I. Measurement of heat of gelatinization by differential scanning calorimetry. Die Starke 23, 8-11. 

Tananuwong, K. and Reid, D. S. (2004). Differential scanning calorimetry study of glass transition in frozen starch gels. J. Agric. Food Chem. 52, 4308-4317. 

Wootton, B. M. and Bamunuarachchi, A. (1979). Application of differential scanning calorimetry to starch gelatinization. Starch/Starke 31, 201-204. 

Yu, L. and Christie, G. (2001). Measurement of starch thermal transitions using differential scanning calorimetry. Carbohydr. Polym. 46, 179-184. 

In recent years, a new research method was developed to determine total starch content of potato dry matter by comparing the gelatinization enthalpy of potato dry matter and standard starch using differential scanning calorimetry (DSC) (Liu et al., 2005). 

Liu, Q., Lu, X., Yada, R. (2005). The effect of various potato cultivars at different times during growth on starch content determined by differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry, 79(1), 13-18. 

Lawal, O. S. (2004). Succinyl and acetyl starch derivatives of a hybrid maize physicochemical characteristics and retrogradation properties monitored by differential scanning calorimetry. Carbohydr. Res., 339,2673-2682. 

Heat treatments at various moisture levels have been shown to affect starch properties, including paste stability to heat, shear and storage. These treatments can be classified as annealing with moist heat and dry heat, and are best characterized by their impact on moisture absorption, differential scanning calorimetry (DSC), x-ray diffraction patterns and pasting properties. There is some similarity in the affects of the three on starch properties only relatively recently have the differences been recognized. 

Figure 4 Differential scanning calorimetry endotherms (DSC model 2910, TA Instruments, New Castle, DE) of cowpea protein-corn starch blends in different ratios (R) at pH 7 and scanning rate 5°C min-1. (Courtesy of Okechukwu and Rao, 1996b.)...

Horton, S. D., Lauer, G. N., and White, J. S. (1990). Predicting gelatinization temperatures of starch/sweetener systems for cake formulation by differential scanning calorimetry. II. Evaluation and application of a model. Cereal Foods World 35 734-737, 739. 

Liu, H., and Lelievre, J. (1992). A differential scanning calorimetry study of melting transitions in aqueous suspensions containing blends of wheat and rice starch. Carbohydr. Polym. 17 145-149. 

The heat of gelatinization, which can be measured using differential scanning calorimetry, seems to be related directly to the amylopectin content, indicating that amylopectin (and not amylose) is the component responsible for the crystalline structure of starch (see the chapter, Physicochemical Structure of the Starch Granule ). 

Differential scanning calorimetry measures heat flow as a function of temperature. When starch is heated in the presence of excess water, a sharp peak (an endotherm) is obtained, which is caused by the disordering of... 

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