Thermodynamic properties of barley starches with different amylose content

Abstract

Several barley starches with different amylose content were studied by differential scanning calorimetry. Thermodynamic parameters such as the melting enthalpy and melting peak temperature of the crystalline lamellae and amylose-lipid complexes were determined. Differences in heat capacity changes observed during melting of the different structures were also investigated. The contributions to the changes in heat capacity as a result of hydration during the melting of crystalline lamellae were estimated. The results can be explained by differences in structural features of the different barley starches.