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KMID : 0380619930250040400
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 4 p.400 ~ p.403
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Comparison of Differential Scanning Calorimetry with Enzymatic Method for the Determination of Gelatinization Degree of Corn Starch
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Abstract
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Gelatinization degrees of corn and waxy corn starches in the low-moisture environment were deter mined by DSC thermogram and enzymatic analysis, the results were compared each other. As the moisture content increased from 20% to 70%, the enthalpy of endothermic peak of starch increased linearly in DSC thermograms. When the moisture content exceeded above 70%, the DSC enthalpy of starch remained constant in DSC thermogram. The enthalpies for gelatinization of corn and waxy corn starches were 3.23 cal/g and 4.2 cal/g, respectively. When gelatinization degrees of starches were measured by enzymatic analysis, the gelatinization degree increased linearly as the moisture content increased from 20% to 80%. A linear correlation between DSC and enzymatic analysis was obtained only when the moisture content was under 70%.
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KEYWORD
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