Title: Phase transitions in the starch-water system studied by adiabatic scanning calorimetry
Authors: Cruz-Orea, A
Pitsi, Guido
Jamée, Peter
Thoen, Jan #
Issue Date: Mar-2002
Publisher: Amer chemical soc
Series Title: Journal of Agricultural and Food Chemistry vol:50 issue:6 pages:1335-1344
Abstract: We report high-precision measurements of phase transitions in the starch-water system by using for the first time adiabatic scanning calorimetry (ASC). Potato starch and nixtamalized corn flours were studied by this technique as a function of the moisture content. We calculated the percentage of gelatinized starch granules, as a function of the temperature, for both flours. For bi-phasic behavior in potato starch, at intermediate water contents, we propose an explanation based on previous hypotheses and on the experimental behavior as deduced from ASC measurements. ASC results suggest, in the case of nixtamalized corn flour, that uniform moisture is present in corn starch granules for all the considered moistures. A shift to higher temperatures of the peak temperature is observed when comparing the c(p)(T) curves with the classical DSC endotherms as measured for this flour. For both flours we estimated from the ASC results the melting temperatures of the starch granules, at zero moisture content, by using Flory's equation.
ISSN: 0021-8561
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Soft Matter and Biophysics
# (joint) last author

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