Thermodynamic properties of barley starches with different amylose content
1998
Yuryev, V.P. | Kalistratova, E.N. | van Soest, J.J.G. | Niemann, C.
Several barley starches with different amylose content were studied by differential scanning calorimetry. Thermodynamic parameters such as the melting enthalpy and melting peak temperature of the drystalline lamellae and amylose-lipide complexes were determined. Differences in heat capacity changes observed during melting of the different struktures were also investigated. The contributions to the changes in heat capacity as a result of hydration during the melting of crystalline lamellae were estimated. The results can be explained by differences in structural features of the different barley starches.
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