Abstract
Thermal properties of starch-water system which were mainly studied in our laboratory are reviewed. The heat of swelling, the differential heat of swelling, the heat of gelatinization and the change of heat-capacity with gelatinization were estimated by calorimetry. The heat of gelatinization and characteristics of gelatinization were determined by thermal analysis. At a heating rate slower than 0.5K min-1 gelatinization state is in equilibrium, accordingly, excess heat-capacity curve were obtained by thermal analysis in this condition. From excess heat-capacity curve, van't Hoff enthalpy of gelatinization of starch was determined, and from the rate of the calorimetric enthalpy and the van't Hoff enthalpy, the size of cooperative unit was estimated.
