Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 92: Issue 3
Calorimetric study of the native and postdenatured structures in starches with different degree of hydration
Authors:
T. Belopolskaya St.-Petersburg State University Institute for Physics named by V. A. Fock St.-Petersburg, Ulyanovskaya 1 Peterhoff 198504 Russia

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G. Tsereteli St.-Petersburg State University Institute for Physics named by V. A. Fock St.-Petersburg, Ulyanovskaya 1 Peterhoff 198504 Russia

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N. Grunina St.-Petersburg State University Institute for Physics named by V. A. Fock St.-Petersburg, Ulyanovskaya 1 Peterhoff 198504 Russia

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O. Smirnova St.-Petersburg State University Institute for Physics named by V. A. Fock St.-Petersburg, Ulyanovskaya 1 Peterhoff 198504 Russia

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Pages:
677–682
Online Publication Date:
02 Jul 2008
Publication Date:
01 Jun 2008
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-008-9013-3
Keywords:
ability to perfection; annealing; DSC; recrystallized and native structures; starches
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Abstract  

DSC studies of melting process of annealed native structures and postdenatured ones in low-amylose starches with different degrees of hydration were carried out. The starch recrystallization at different thermal treatments of the samples was studied both after the complete and partial destroy of native structures. It has been shown that native structures as well as postdenatured ones possess the ability to perfection, which is most clearly seen at the annealing at temperatures inside their melting ranges. The results obtained demonstrate that at the same duration of annealing the process of crystal perfection for secondary starch structures proceed more intensively compared to the native ones. The presence of the remained native structures in partial melt in contrast to the remained gel ones restricts the ability of the recrystallized structures to perfection.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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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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