Relationship Between Gelatinizing Temperature and Enthalpy of Starch from Gramineous Crops by Differential Scanning Calorimetry

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Abstract
In this report endosperm starch granules from gramineous crops such as rice, barley, wheat, foxtail millet and proso millet were analyzed by Differential Scanning Calorimetry (DSC) and the relationship between gelatinized temperature and enthalpy were discussed. Peak temperatures (Tp) for gelatinization in these gramineous crops as a whole ranged from 57 to 80°C and enthalpy were distributed from 6.4 to 15.6 J/g. Crops having waxy phenotype, namely, rice, barley, foxtail millet and proso millet show a correlationship between Tp and enthalpy. A crop having no waxy phenotype such as wheat however shows no relationship between these parameters.