We are doing a variety of treatments to starch in order to modify the properties. However, one of the samples shows a lowering of onset temperature via DSC compared to the control treatment. One study mentioned that the lowering of onset could be influenced by the rapid heating of the sample, which could be true as the treatment applied to the sample have more exposure to heat. Yet, we still haven't figure out the explanation based from the molecular level. Hopefully, we can get some input from this discussion. Thank you in advance.
Salam, as the onset temperature of gelatinization is an indication of disintegration of less ordered/weaker crystalline structures. hence the treatment might affect these fractions and diminished their heat resistance or turned them less ordered structures of lower temperature of dissociation.
Salam, I agree with your opinion Sir. Besides, I found that the amylose content does influence the onset temperature as well. Low amylose content will cause low onset temperature as less energy is needed to melt the starch. Please correct me if i'm wrong as this is my understanding. Thank you.
That is basically correct as the amylose are mostly concentrated at the periphery of the starch granules and suppress the percolation of water into the granule resulting in higher To. however, I don't think that it is your case as you mentioned that a thermal processing was applied which it barely affects the amylose content.
Best.
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