Influence of drying temperature, water content, and heating rate on gelatinization of corn starches

The gelatinization properties of starch extracted from corn and waxy corn dried at different temperatures were determined at various water contents and heating rates by differential scanning calorimetry. All gelatinization transition temperatures increased with drying temperature and heating rate. Onset and peak temperatures remained relatively constant, whereas end temperature decreased in the presence of excess water. The gelatinization enthalpy (ΔH_g) of corn starch decreased with drying temperature at 50% water; however, it remained constant for waxy corn starch. The effects of water content and heating rate on ΔH₉ were dependent on each other. The minimum water levels required for gelatinization of starch extracted from corn dried at 20 and 100°C are 21 and 29%, respectively. The activation energy (E_a) was calculated using an Arrhenius-type equation and two first-order models; the degree of conversion (a) was predicted using a newly proposed model that produced good results for both E_a and α.