Differential Thermal Analysis of Potato Starch Gelatinization

TLDR: In this article, the gelatinization of potato starch in water was studied by quantitative differential thermal analysis at various heating rates ranging from 0.02 to 20 K min−1, and it was found that at a heating rate slower than 0.5K min −1, gelatinization state is at all times in equilibrium during the temperature scan, while it is kinetically limited at a higher heating rate faster than 1.5 K min − 1.

Abstract: The gelatinization of potato starch in water was studied by quantitative differential thermal analysis at various heating rates ranging from 0.02 to 20 K min−1. It was found that at a heating rate slower than 0.5K min−1 the gelatinization state is at all times in equilibrium during the temperature scan, while it is kinetically limited at a heating rate faster than 0.5 K min −1. The heat of gelatinization was calorimetrically obtained as ΔHcal=2.77±0.15kJ (glucose residue)−1 (661 ±36 cal (glucose residue)−1). Using the transition curve drawn from the enthalpy level, the van’t Hoff enthalpy for gelatinization was determined to be ΔHvH = 816±8kJ mol−1 (195±2 kcal mol−1). From the ratio of the van’t Hoff enthalpy to the calorimetric enthalpy, the size of the cooperative unit during the gelatinization of potato starch was estimated to be 295±10 (glucose residues) mol−1.