Thermal behaviour of hydroxypropyl rice starches and their calcium complexes was determined by using Differential Scanning Calorimetry (DSC) with starch: water in the ratio of 1:1. Glass transition and gelatinization temperatures were reduced by hydroxypropyl groups and enhanced by calcium treatment. Gelatinization enthalpies were reduced by both hydroxypropyl groups and calcium treatment. The interaction of hydroxypropyl groups and calcium with starch altered the two endothermic peaks observed in native starch into a single melting peak.
No takes yet. Share an insight, caveat, or question.
Islam et al. (1994) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: