Authors:
F. Santos de Souza Universidade Federal da Paraíba Laboratório de Tecnologia Farmacêutica Campus I João Pessoa, PB 58059-900 Brazil Campus I João Pessoa, PB 58059-900 Brazil

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A. Gomes Barreto Universidade Federal da Paraíba Laboratório de Tecnologia Farmacêutica Campus I João Pessoa, PB 58059-900 Brazil Campus I João Pessoa, PB 58059-900 Brazil

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R. Macêdo Universidade Federal da Paraíba Laboratório de Tecnologia Farmacêutica Campus I João Pessoa, PB 58059-900 Brazil Campus I João Pessoa, PB 58059-900 Brazil

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Abstract  

The present work proposes evaluation of the gelatinization processes of starch by means of DSC coupled with a photovisual system. The use of DSC, TG and DTA for a fast and efficient evaluation of the starch is suggested. The DSC curves of starch gels with water contents of 20, 30, 40 and 50% (mass/v) exhibited different phase transitions, corresponding to the gelatinization processes at the different water contents for the different lots. The DSC-photovisual system confirmed calorimetric behaviour differences between the starch lots studied.

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation
1969
Volumes
per Year
1
Issues
per Year
24
Founder Akadémiai Kiadó
Founder's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher
Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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