The Generalized Heat Capacity/Amylose Content Function for Barley and Maize Starches

Yuryev, Vladimir P.; Kalistratova, E. N.; Danilenko, A. N.; Protserov, Vladislav A.; Persikov, Anton V.

doi:10.1002/(sici)1521-379x(199905)51:5<160::aid-star160>3.0.co;2-r

Starch/Stärke

1999

DOI: 10.1002/(sici)1521-379x(199905)51:5<160::aid-star160>3.0.co;2-r

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The Generalized Heat Capacity/Amylose Content Function for Barley and Maize Starches

Vladimir P. Yuryev¹,

E. N. Kalistratova²,

A. N. Danilenko³

et al.

Abstract: The heat capacity values of 1 % aqueous dispersions of barley and maize starches with different amylose content (1—35 %), were determined. It was shown that a rise in amylose content leads to an increase of heat capacity values. The heat capacity values were calculated per 1 % change of amylose content in barley and maize starches. The generalized function describing changes of heat capacity values versus amylose content for barley and maize starches has been established.

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Cited by 4 publications

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Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis

et al. 2001

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Starches isolated at different stages of maturation (milky, waxy, complete maturation) of wrinkled peas were investigated by differential scanning calorimetry (DSC) and X‐ray diffraction (XRD). It was shown that the maturation of wrinkled peas is accompanied by changes in the structural and thermodynamic properties of starches. The melting process of milky starches could be approximated by means of a “two‐state” model. The melting process of the waxy and completely maturated starches was described as the melting of a mixture of low and high temperature populations of double‐helical type crystallites, denoted as B‐ and B*‐types, as well as the melting of Vh ‐type crystallites. The relative amounts of the three structures were determined by deconvolution of the calorimetric peaks. The values of the melting cooperative units ( ϑ ) and the thickness of the crystalline lamellae (pitch heights) for starches were determined using mathematical models describing the melting processes. The values of the ϑ for milky, waxy, and completely maturated starches were calculated as 18 and 29 anhydroglucose residues, respectively. The thickness of the crystalline lamellae of B‐type crystals in the milky, waxy, and completely maturated starches were calculated. Structural changes in starch granules during maturation of wrinkled pea are discussed.

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Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis

et al. 2001

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A Study of Specific Heat Capacity Functions of Polyvinyl Alcohol–Cassava Starch Blends

et al. 2010

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The specific heat capacity (C sp ) of polyvinyl alcohol (PVOH) blends with cassava starch (CSS) was studied by the differential scanning calorimetry method. Specimens of PVOH-CSS blends: PPV37 (70 mass% CSS) and PPV46 (60 mass% CSS) were prepared by a melt blending method with glycerol added as a plasticizer. The results showed that the specific heat capacity of PPV37 and PPV46 at temperatures from 330 K to 530 K increased from (2.963 to 14.995) J · g −1 · K −1 and (2.517 to 14.727) J · g −1 · K −1 , respectively. The specific heat capacity of PVOH-CSS depends on the amount of starch. The specific heat capacity of the specimens can be approximated by polynomial equations with a curve fitting regression >0.992. For instance, the specific heat capacity (in J · g −1 · K −1 ) of PPV37 can be expressed by C sp = −17.824 + 0.063T and PPV46 by C sp = −18.047 + 0.061T , where T is the temperature (in K).

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The decomposition of starch grains in soils: implications for archaeological residue analyses

Haslam

2004

Journal of Archaeological Science

227

128

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The Generalized Heat Capacity/Amylose Content Function for Barley and Maize Starches

Cited by 4 publications

References 3 publications

Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis

Changes of Thermodynamic and Structural Properties of Wrinkled Pea Starches (Z-301 andParamazent varieties) During Biosynthesis

A Study of Specific Heat Capacity Functions of Polyvinyl Alcohol–Cassava Starch Blends

The decomposition of starch grains in soils: implications for archaeological residue analyses

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