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Article
Thermal Properties of Corn Starch Extracted with Different Blending Methods: Microblender and Homogenizer
Cereal Chemistry
  • K. M. Krieger, Iowa State University
  • Susan A. Duvick, United States Department of Agriculture
  • Linda M. Pollak, United States Department of Agriculture
  • Pamela J. White, Iowa State University
Document Type
Article
Publication Version
Published Version
Publication Date
9-1-1997
DOI
10.1094/CCHEM.1997.74.5.553
Abstract
Thermal properties of starch can be evaluated by using differential scanning calorimetry (DSC). DSC generates data of the thermal parameters of starch, such as onset temperature (To), peak temperature (Tp), and enthalpy of gelatinization (∆H). These parameters may help determine the functionality of specific starches and, therefore, their utility in the food industry. Thermal properties of corn starch can also be used as criteria for selection of desirable lines for breeding purposes to obtain starch with specific properties useful in industry (Meuser et al 1989).
Comments

This article is from Cereal Chemistry, September 1997, 74(5); 553-555. Doi: 10.1094/CCHEM.1997.74.5.553.

Rights
Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.
Language
en
File Format
application/pdf
Citation Information
K. M. Krieger, Susan A. Duvick, Linda M. Pollak and Pamela J. White. "Thermal Properties of Corn Starch Extracted with Different Blending Methods: Microblender and Homogenizer" Cereal Chemistry Vol. 74 Iss. 5 (1997) p. 553 - 555
Available at: http://works.bepress.com/pamela_white/52/