Differential scanning calorimetry of mung bean starch

CALIFANO A.N; AÑÓN MC

JOURNAL OF DAIRY SCIENCE

AMER DAIRY SCIENCE ASSOC-ADSA

Lugar: Champaign, Illinois; Año: 1990 vol. 55 p. 771 - 773

0022-0302

Mung bean starch-water mixtures at water content between 13.6% and 90.2% (volume fraction of water V1 0.20 and 0.94) were studied by differential scanning calorimetry (DSC) and subjected to microscopic examinations afterwards. Only a monophasic endotherm appeared for water contents above 67% while for water contents between 67% and 37.3% a biphasic endotherm was found by DSC. No endothermic transition was observed for water levels below 37.3%. The meltingtemperature of the most perfect crystallites was correlated to the volumetricfraction of water, thus, enthalpy, entropy and extrapolated melting temperature of the transition were calculated