With increasing DG, differential scanning calorimetry (DSC) onset (To), peak (Tp) and conclusion temperatures (Tc) increased for the heat-gelatinized samples but did not change greatly for the pressure-gelatinized samples. The long-range crystallinity and short-range molecular order were gradually destroyed under both conditions as the degree of Gelatinization (DG) increased. The effects of pressure and temperature on the Gelatinization properties of wheat Starch were investigated. The results showed clearly that the presence of intact cell wall exerts significant retarding or restricting effects on the process of Starch Gelatinization. Meanwhile, the Starch granules were not completely disrupted even heating up to 15 ☌ above conclusion temperature (Tc + 15 ☌) for intact cells. Upon simulate heating, all the Starches inside intact cells were considered to maintain more amounts of crystalline and double-helix structures than pure Starch counterparts. The swelling power, solubility and Gelatinization transition parameters of raw cells were significantly lower than pure Starches.

Intact cotyledon cells containing raw Starch granules from three legumes were isolated and used as materials, followed by simulate DSC heating up to different designated temperatures based on those Gelatinization profiles of cells. Abstract In this work, detailed structural changes of Starch within intact cotyledon cells during differential scanning calorimetry (DSC) heating (water: cells ratio of 4:1, v/w) were investigated.

Dsc protocol for gelatinization