Thermal behaviour of high amylose cornstarch studied by DSC

Liu, Hongshen, Xie, Fengwei, Chen, Ling, Yu, Long, Dean, Katherine and Bateman, Stuart (2005) Thermal behaviour of high amylose cornstarch studied by DSC. International Journal of Food Engineering, 1 1: . doi:10.2202/1556-3758.1004

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Author Liu, Hongshen
Xie, Fengwei
Chen, Ling
Yu, Long
Dean, Katherine
Bateman, Stuart
Title Thermal behaviour of high amylose cornstarch studied by DSC
Journal name International Journal of Food Engineering   Check publisher's open access policy
ISSN 1556-3758
Publication date 2005-02
Sub-type Article (original research)
DOI 10.2202/1556-3758.1004
Open Access Status File (Publisher version)
Volume 1
Issue 1
Total pages 8
Place of publication Berlin, Germany
Publisher Walter de Gruyter
Language eng
Abstract The thermal behaviour of high amylose cornstarches (80% amylose content) was studied by DSC using high pressure stainless steel pans in the temperature range between 0-350 degrees C. The number of endotherms and the enthalpy of gelatinization were found to depend on moisture content. Up to four endotherms and one exotherm were determined when the moisture content was above 40%. The meaning of each endotherm has been discussed. The enthalpy of gelatinization was calculated based on the summation of all the gelatinization endotherms and found to increase with increasing water content.
Keyword Starch
Thermal behaviour
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Australian Institute for Bioengineering and Nanotechnology Publications
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Citation counts: TR Web of Science Citation Count  Cited 1 times in Thomson Reuters Web of Science Article | Citations
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Created: Thu, 10 Mar 2011, 13:51:49 EST by David Fengwei Xie on behalf of Aust Institute for Bioengineering & Nanotechnology