Gelatinization Properties of Different Size Classes of Wheat Starch Granules Measured with Differential Scanning Calorimetry

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Abstract
The particle size distributions of wheat starch fractions, obtained after a sedimentation procedure, were characterized with a Coulter Counter. DSC‐measurements of the starch samples showed that the small granules gelatinized within a broader temperature interval than the large granules. The gelatinization onset temperature of the small granules was lower, whereas the gelatinization peak temperature was higher compared to the large granules. The gelatinization enthalpy was independent of the particle size distribution. The enthalpy of the endothermic transition due to the amylose‐lipid complex was found to be greatest for the small granules.