Corn starch, rice starch, wheat starch, potato starch
Measuring cell: DSC30
Pan: Aluminum standard 40 µl, hermetically sealed
Sample preparation: Preparation of a suspension of starch in water (20 weight %) by stirring, homogenized suspension weighed into the pan.
DSC measurement: Heating from 30 °C to 110 °C at 10 K/min
The relatively high fluctuations in the DSC curve in this measurement can originate from the inhomogeneity of the sample, i.e. various starch clusters react stochastically. However, the peak of the starch swelling is easily recognized.
The DSC curves show the gelatinization temperatures. They are key parameters for processing and serve to identify the different starches.
Gelatinization of Starch | Thermal Analysis Application No. HB 1006 | Application published in METTLER TOLEDO TA Application Handbook Food