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Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate
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1998
Year
EngineeringDifferential Scanning CalorimetryExperimental ThermodynamicsThermal ProcessingChemistrySoft MatterVarious Native StarchesPolymersNative StarchesGlass TransitionThermophysicsThermodynamicsPolymer ChemistryThermoanalytical MethodMaterials ScienceFood PhysicMaize StarchHeat TransferPolymer ScienceExcess WateFood EngineeringChemical KineticsThermophysical PropertyHydrothermal Processing
Contributions of the heat capacity changes by hydration (ΔmCphydr) and by glass transition (ΔmCpgtr) to the heat capacity changes (ΔmCpexp) measured during melting of various native starches in excess water were estimated. Whereas ΔmCpgtr was independent of the origin and polymorphous structure of the starches, ΔmCphydr depended on the origin of starch. It is shown that ΔmCpexp of native starches can be calculated as the sum ΔmCpgtr and ΔmCphydr. Calculated values of ΔmCpgtr (12.5 ± 2.8 Jmol−1 K−1) were similar to those of synthetic polymers. The values of ΔmCphydr of all investigated starches varied from 10.7 to 18.5 Jmol−1 K−1 except for maize starch (56.1 Jmol−1 K−1). It is suggested that this difference is due to special structural features of maize starch.