Title
Identification of the thermal transitions in potato starch at a low water content as studied by preparative DSC
Author
Steeneken, P.A.M.
Woortman, A.J.J.
TNO Kwaliteit van Leven
Publication year
2009
Abstract
The aim of this work was to identify the transitions in the complex DSC profiles of potato starch at a low water content. Preparative DSC involves the thermal processing of samples in stainless steel DSC pans in a way that allows their subsequent structural characterization. The low temperature (LT), dual melting (M1-M2), and high temperature (HT) endotherms observed in DSC profiles of potato starch with 16% water were assigned to enthalpy relaxation, melting with preservation of granular identity, and transition of the melted granules into a molecular melt, respectively. Granular melting was accompanied by a strong reduction of swelling capacity. Significant molecular degradation was observed after the HT transition. There is evidence that HT does not represent a true thermodynamic transition, but is due to a volume change in the sample. In contrast to potato starch, maize starch with 16% water gave inhomogeneous samples after processing, presumably because of its low packing density. © 2009 Elsevier Ltd. All rights reserved.
Subject
Nutrition
Food technology
DSC
Gelatinization
Melting
Starch
DSC
Enthalpy relaxations
Gelatinization
High temperatures
Low temperatures
Low water contents
Maize starches
Molecular degradations
Packing densities
Potato starches
Structural characterizations
Swelling capacities
Thermal processing
Thermal transitions
Volume changes
Differential scanning calorimetry
Gelation
Melting
Stainless steel
Water content
Starch
Solanum tuberosum
Zea mays
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DOI
https://doi.org/10.1016/j.carbpol.2008.12.026
TNO identifier
241595
ISSN
0144-8617
Source
Carbohydrate Polymers, 77 (2), 288-292
Document type
article