Gelatinization of Starch

Samples

Corn starch, rice starch, wheat starch, potato starch

Conditions

Measuring cell: DSC30

Pan: Aluminum standard 40 µl, hermetically sealed

Sample preparation: Preparation of a suspension of starch in water (20 weight %) by stirring, homogenized suspension weighed into the pan.

DSC measurement: Heating from 30 °C to 110 °C at 10 K/min

Interpretation

The relatively high fluctuations in the DSC curve in this measurement can originate from the inhomogeneity of the sample, i.e. various starch clusters react stochastically. However, the peak of the starch swelling is easily recognized.

Evaluation

Conclusion

The DSC curves show the gelatinization temperatures. They are key parameters for processing and serve to identify the different starches.

^{Gelatinization of Starch | Thermal Analysis Application No. HB 1006 | Application published in METTLER TOLEDO TA Application Handbook Food}