Agronomy, Food Science and Human Nutrition, Center for Crops Utilization Research
Journal or Book Title
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).
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Krieger, K. M.; Duvick, Susan A.; Pollak, Linda M.; and White, Pamela J., "Thermal Properties of Corn Starch Extracted with Different Blending Methods: Microblender and Homogenizer" (1997). Food Science and Human Nutrition Publications. 143.