Campus Units

Agronomy, Food Science and Human Nutrition, Center for Crops Utilization Research

Document Type

Article

Publication Version

Published Version

Publication Date

9-1997

Journal or Book Title

Cereal Chemistry

Volume

74

Issue

5

First Page

553

Last Page

555

DOI

10.1094/CCHEM.1997.74.5.553

Abstract

Thermal properties of starch can be evaluated by using differential scanning calorimetry (DSC). DSC generates data of the thermal parameters of starch, such as onset temperature (To), peak temperature (Tp), and enthalpy of gelatinization (∆H). These parameters may help determine the functionality of specific starches and, therefore, their utility in the food industry. Thermal properties of corn starch can also be used as criteria for selection of desirable lines for breeding purposes to obtain starch with specific properties useful in industry (Meuser et al 1989).

Comments

This article is from Cereal Chemistry, September 1997, 74(5); 553-555. Doi: 10.1094/CCHEM.1997.74.5.553.

Rights

Works produced by employees of the U.S. Government as part of their official duties are not copyrighted within the U.S. The content of this document is not copyrighted.

Language

en

File Format

application/pdf

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