Estimation of Contributions of Hydration and Glass Transition to Heat Capacity Changes During Melting of Native Starches in Excess Wate
Yu. I. Matveev
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorN. Yu. Elankin
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorE. N. Kalistrova
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorA. N. Danilenko
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorClaudia Niemann
Technical University Berlin, Institute for Food Technology, Cereal Technology, Seestraße 11, D-13353 Berlin, current address: Nestec Ltd, Nestlé Research Center, Dept. of Food Science and Technology, Vers-chez-les-Blanc, CH-1026 Lausanne, Switzerland
Search for more papers by this authorV. P. Yuryev
Search for more papers by this authorYu. I. Matveev
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorN. Yu. Elankin
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorE. N. Kalistrova
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorA. N. Danilenko
Institute of Biochemical Physics, Russian Academy of Science, Vavilov Street 28, 117813, GSP-1, Moscow, Russia
Search for more papers by this authorClaudia Niemann
Technical University Berlin, Institute for Food Technology, Cereal Technology, Seestraße 11, D-13353 Berlin, current address: Nestec Ltd, Nestlé Research Center, Dept. of Food Science and Technology, Vers-chez-les-Blanc, CH-1026 Lausanne, Switzerland
Search for more papers by this authorV. P. Yuryev
Search for more papers by this authorAbstract
Contributions of the heat capacity changes by hydration (ΔmCphydr) and by glass transition (ΔmCpgtr) to the heat capacity changes (ΔmCpexp) measured during melting of various native starches in excess water were estimated. Whereas ΔmCpgtr was independent of the origin and polymorphous structure of the starches, ΔmCphydr depended on the origin of starch. It is shown that ΔmCpexp of native starches can be calculated as the sum ΔmCpgtr and ΔmCphydr. Calculated values of ΔmCpgtr (12.5 ± 2.8 Jmol−1 K−1) were similar to those of synthetic polymers. The values of ΔmCphydr of all investigated starches varied from 10.7 to 18.5 Jmol−1 K−1 except for maize starch (56.1 Jmol−1 K−1). It is suggested that this difference is due to special structural features of maize starch.
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