DSC Gelatinization
Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions.
Source record
Citations copied verbatim from the method’s source record. No claim-level verification is inferred from them.
- Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. · DOI 10.1139/y91-011
- Evans, I. D., & Haisman, D. R. (2004). The effect of solutes on the gelatinization temperature range of potato starch. Journal of Food Science, 47(2), 550-557. · URL
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