Article
Licensed
Unlicensed
Requires Authentication
Thermal Behaviour of High Amylose Cornstarch Studied by DSC
-
Hongshen Liu
Published/Copyright:
February 2, 2005
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.
Published Online: 2005-2-2
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
You are currently not able to access this content.
You are currently not able to access this content.
Articles in the same Issue
- Article
- Milks and Milk Concentrates: Surface Tension Measurement
- Foreign Body Contamination of Food - Scanning Electron Microscopy and Energy Dispersive Spectroscopy as Tools for Identification
- Thermal Behaviour of High Amylose Cornstarch Studied by DSC
- Thermal Sterilisation of Liquid Foods in a Sealed Container - Developing Simple Correlations to Account for Natural Convection
- Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study
- Critical Review
- Development in the Combined Treatment of Coating and Osmotic Dehydration of Food - A Review
Articles in the same Issue
- Article
- Milks and Milk Concentrates: Surface Tension Measurement
- Foreign Body Contamination of Food - Scanning Electron Microscopy and Energy Dispersive Spectroscopy as Tools for Identification
- Thermal Behaviour of High Amylose Cornstarch Studied by DSC
- Thermal Sterilisation of Liquid Foods in a Sealed Container - Developing Simple Correlations to Account for Natural Convection
- Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study
- Critical Review
- Development in the Combined Treatment of Coating and Osmotic Dehydration of Food - A Review
