Katsutada Takahashi

Changes in enthalpy and heat capacity associated with the gelatinization of potato starch, as evaluated from isothermal calorimetry

Abstract Enthalpy changes during the interaction between potato-starch granules and water at various temperatures ranging from 25 to 77° were studied by isothermal calorimetry. From the temperature variation of the observed enthalpy changes, the enthalpy levels of ungelatinized and gelatinized starches in water were evaluated, and the heat of gelanization was found to be Δhcal = 17.6 ± 1.7 J.g−1 at 61°, in good agreement with the value found by differential scanning calorimetry. The heat-capacity change associated with gelatinization was Δcp = −0.06 ±0.13 J.K.−1.g−1.