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 crystalline lamellae and amylose-lipid complexes were determined. Differences in heat capacity changes observed during melting of the different structures 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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Volume50, Issue11-12

December 1998

Pages 463-466

Thermodynamic Properties of Barley Starches with Different Amylose Content

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Thermodynamic Properties of Barley Starches with Different Amylose Content

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