Table 1.
Enthalpies (ΔHGe, J/g) and gelatinization temperatures (TGe, °C) of different flour/starch and plasticizer model systems. Enthalpies were calculated on flour or starch total dry basis.
| x,y | Waxy-Corn Starch SWC20[CcxWy] |
Potato Starch SP20[CcxWy] |
Wheat Starch SW20[CcxWy] |
Wheat Flour FW20[CcxWy] |
||||
|---|---|---|---|---|---|---|---|---|
| ΔHGe, J/g | TGe, °C | ΔHGe, J/g | TGe, °C | ΔHGe, J/g | TGe, °C | ΔHGe, J/g | TGe, °C | |
| x = 0 y = 80 | 10.8 ± 0.2 | 70.8 ± 0.1 | 12.0 ± 0.1 | 65.6 ± 0.1 | 7.2 ± 0.1 | 58.1 ± 0.1 | 5.2 ± 0.1 | 61.7 ± 0.2 |
| x = 8 y = 72 | 12.4 ± 0.1 | 82.9 ± 0.1 | 12.2 ± 0.3 | 71.4 ± 0.1 | 8.4 ± 0.4 | 71.0 ± 0.1 | 6.3 ± 0.3 | 73.4 ± 0.4 |
| x = 16 y = 64 | 13.3 ± 0.1 | 90.1 ± 0.2 | 12.8 ± 0.1 | 77.2 ± 0.1 | 8.8 ± 0.9 | 78.6 ± 0.1 | 6.7 ± 0.6 | 80.8 ± 0.3 |
| x = 24 y = 56 | 14.9 ± 0.4 | 96.1 ± 0.2 | 13.4 ± 0.4 | 84.2 ± 0.1 | 10.3 ± 0.2 | 85.2 ± 0.1 | 7.7 ± 0.6 | 86.8 ± 0.7 |
| x = 32 y = 48 | 14.9 ± 0.3 | 100.0 ± 0.1 | 13.6 ± 0.1 | 91.7 ± 0.1 | 11.4 ± 0.5 | 89.9 ± 0.1 | 8.6 ± 0.2 | 91.9 ± 0.2 |
| x = 40 y = 40 | 14.9 ± 0.3 | 101.3 ± 0.1 | 14.2 ± 0.1 | 99.1 ± 0.1 | 12.2 ± 0.3 | 92.7 ± 0.1 | 9.2 ± 0.9 | 94.8 ± 0.1 |
| x = 48 y = 32 | 16.8 ± 0.5 | 98.6 ± 0.1 | 14.0 ± 0.2 | 104.5 ± 0.1 | 13.0 ± 0.2 | 92.2 ± 0.1 | 9.7 ± 0.2 | 93.8 ± 0.1 |
| x = 56 y = 24 | 16.1 ± 0.1 | 90.7 ± 0.1 | 13.5 ± 0.3 | 102.1 ± 0.1 | 12.0 ± 0.2 | 87.1 ± 0.3 | 9.2 ± 0.6 | 87.4 ± 0.2 |
| x = 64 y = 16 | N/A | 79.9 ± 0.2 | N/A | 95.5 ± 0.2 | N/A | 81.0 ± 0.6 | N/A | 84.5 ± 0.5 |