Characterization of Starch Pharmaceuticals by DSC Coupled to a Photovisual System

Authors: Santos de Souza, F.; Gomes Barreto, A.; Macêdo, R.

Source: Journal of Thermal Analysis and Calorimetry, Volume 64, Number 2, May 2001 , pp. 739-743(5)

Publisher: Springer

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Abstract:

The present work proposes evaluation of the gelatinization processes of starch by means of DSC coupled with a photovisual system. The use of DSC, TG and DTA for a fast and efficient evaluation of the starch is suggested. The DSC curves of starch gels with water contents of 20, 30, 40 and 50% (mass/v) exhibited different phase transitions, corresponding to the gelatinization processes at the different water contents for the different lots. The DSC-photovisual system confirmed calorimetric behaviour differences between the starch lots studied.

Keywords: DSC-photovisual; gelatinization; starch

Document Type: Research article

DOI: http://dx.doi.org/10.1023/A:1011548512655

Affiliations: 1: Email: ruimacedo@ltf.ufpb.br

Publication date: 2001-05-01