- Volume 25 Issue 4
Comparison of Differential Scanning Calorimetry with Enzymatic Method for the Determination of Gelatinization Degree of Corn Starch
DSC에 의한 전분의 Endothermic peak와 효소분석법에 의한 호화도 비교
Gelatinization degrees of torn and waxy corn starches in the low-moisture environment were determined 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%.
Corn starch와 waxy corn starch를 시료전분으로 사용하여 수분함량