Measurement of starch thermal transitions using differential scanning calorimetry

Multiple transitions and instability of water contained in starch make it difficult to study the thermal behavior of starch materials using differential scanning calorimetry (DSC). Some key factors that affect the results of thermal behavior determination of starch measured by DSC, such as sample preparation, type of pan and measurement conditions, will be discussed. Maize starches with different amylose content: waxy 0%, corn 27%, G50 50% and G80 80% were used in the experimental work. Three different kinds of pans: autosampler aluminum pan, stainless steel pan with rubber O-ring and high-pressure stainless steel pans were used to demonstrate the effect of various factors on the measured results. Some technologies for improving the measured results are described although they are still under development. A practical guide to studying the thermal behavior of starch using DSC is introduced.