Studies on food macromolecules by differential scanning calorimetry : A critical appraisal

Journal of Food Science and Technology

Volumn 35, Issue 1, 1998, Pages 1-14

  John, Asha ^a   Shastri, P N ^a  

^a LAXMINARAYAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Denaturation; Differential Scanning Calorimetry; Food macromolecules; Gelatinization; Interactions; Thermal analysis

Indexed keywords

EID: 0002773032     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (122)

1. Aguilera JM, Gloria H (1997) Determination of oil in fried potato products by DSC. J Agric Food Chem 45:781-785
2. Arntfield SD, Murray ED (1981) The influence of processing parameters on food protein functionality. I. DSC as an indicator of protein denaturation. Can Inst Food Sci Technol 14:289-304
3. Arntfield SD, Ismond MAH, Murray ED (1990) Thermal analysis of food proteins in relation to processing effects. In: Harwalkar VR, Ma CY (eds) Thermal Analysis of Foods, Elsevier Applied Science Publishers, New York, pp 51-59
4. Atwell WA, Hood SF, Lineback DR, Varianno ME, Zobel HF (1980) The terminology and methodology associated with basic starch phenomenon. Cereal Foods World 33:308-309
5. Barichello V, Yada RY, Coffin RH, Stanley DW (1990) Low temperature sweetening in susceptible and resistant potatoes: Starch structure and composition. J Food Sci 55(4): 1054-1057
6. Bello-Perez LA, Paredes-Lopez O (1995) Starch and amylopectin. Effect of salts on their calorimetric behaviour. Food Chem 53(3):243-247
7. Bentz AP, Breidenbach BG (1969) Evaluation of the differential scanning calorimetric method for fat solids. J Am Oil Chem Soc 46:60-63
8. Biliaderis CG (1983) DSC in food research-A review. Food Chem 10(4):239-265
9. Biliaderis CG, Maurice TJ, Vose JR (1980) Starch gelatinization phenomena studied by DSC. J Food Sci 45:1669-1674
10. Boye JI, Ali I, Ismail A (1997) Use of DSC and IR in the study of thermal and structural stability of α-lactalbumin. J Agric Food Chem 45:1116-1125
11. Buhri AB, Singh RP (1994) Thermal properties and measurements of fried foods using DSC. In: Yano T, Matsumoto R, Nakamura K (eds) Development in Food Engineering, Blackie Academic and Professional, Glasgow, UK, pp 201-213
12. Campbell MR, Pollak LM, White PJ (1995) Genetic variation for starch thermal and functional properties among nonmutant maize inbreds. Cereal Chem 72(3):281-286
13. Coffmann CW, Garcia W (1977) Functional properties and amino acid content of a protein isolate from mung bean flour. J Food Technol 12:473-484
14. Colonna P (1988) DSC of extruded starches. Colloq. INRA (Cruisson extrusion) 41:165-175
15. Colwell KH, Axford DWF, Chamberlain N, Elton GAH (1969) Effect of storage temperature on the ageing of wheat starch gels. J Sci Food Agric 20:550-555
16. Donovan JW (1977) A study of the baking process by DSC. J Sci Food Agric 28:571-578
17. Donovan JW (1979) Phase transitions of starch-water system. Biopolymers 18:263-275
18. Donovan JW (1984) Scanning calorimetry of complex biological structures. Trends Biochem Sci 8:340-344
19. Donovan JW, Beardslee RA (1975) Heat stabilization produced by protein-protein association. J Biol Chem 25:1966-1971
20. Donovan JW, Mapes CJ (1978) A differential scanning calorimetric study of conversion of ovalbumin to S-ovalbumin in eggs. J Sci Food Agric 27:197-204
21. Donovan JW, Mapes CJ, Davis JG, Garibaldi JA (1975) A DSC study of the stability of egg white to heat denaturation. J Sci Food Agric 26:73-83
22. Donovan JW, Ross KD (1973) Increase in the stability of avidin produced by binding of biotin. A DSC study of denaturation by heat. Biochemistry 12:512-517
23. Eliasson AC (1980) Effect of water content on the gelatinization of wheat starch. Starke 32:387-404
24. Eliasson AC (1983) DSC studies on starch - gluten mixtures I. Effect on gluten on the gelatinization of wheat starch. J Cereal Sci 1(3):199-205
25. Erodgu N, Czuchajowska Z, Pomeranz Y (1995) Wheat flour and defatted and milk fractions characterised by DSC. II. DSC of interaction products. Cereal Chem 72(1):78-79
26. Fiala M, Karl O (1995a) The application of DSC Part Î. The detection of the state of ageing of beef by DSC and impulse impedence. Fleischwirtschaft 75(7):920-925
27. Fiala M, Karl O (1995b) The application of DSC Part II. Detection of additions to meat. Fleischwirtschaft 75(8):1013-1018
28. Fujimura T, Kugimiya M (1995) Gelatinization of starches inside cotyledon tissues of adzuki bean. Nippon Shokuhin Kagaku Kaishi 42(1):14-19
29. Fujita S, Iida T, Fujiyama G (1992) Relationship between gelatinizing temperature and enthalpy of starch from graminous crops by DSC. Starch/Starke 44:456-461
30. Ghiasi K, Hoseney RC, Varriano ME (1982) Effects of flour components on dough ingredients on starch gelatinization. Cereal Chem 60:58-61
31. Gill PS (1974) DSC: Recent applications. Can Res Dev 7:23-26
32. Grinberg V, Burova TV, Grinberg NV, Mashkenich A (1993) On the effect of the denaturation degree of food proteins on their functional properties. In: Schwenke KD, Mothes R (eds) Food proteins - Structure Function Relation. Vol. 4, VCH, Weinheim, Germany, pp 40-47
33. Gudmundsson M, Eliasson AC (1991) Thermal and viscous properties of rye starch extracted from different varieties. Cereal Chem 68:172-177
34. Hagemann JW, Talent WH, Kolf KE (1972) Differential scanning calorimetry of single acid triglyceride: Effect of chain length and unsaturation. J Am Oil Chem Soc 49:118-123
35. Hagerdal B, Martens H (1976) Influence of water content on the stability of myoglobin to heat treatment. J Food Sci 4:933-937
36. Haighton AJ, Hannewijk J (1956) Differential thermal analysis of fats. Principle, apparatus and procedure. J Am Oil Chem Soc 35:344-347
37. Hardman TM (1978) The significant role played by water present in foodstuffs In: King RD (ed.) Development in Food Analysis 1., Applied Science, London
38. Hattori M, Ogino A, Nakai H, Takahashi K (1997) Functional improvement or β-Lactoglobulin by conjugating with alginate lyase-lysate. J Agric Food Chem 45:703-708
39. Hegg PO, Martens H, Lofquist B (1979) Effects of pH and neutral salts on the formation and quality of thermal aggregation and denaturation. J Sci Food Agric 30:981-993
40. Herald TJ, Smith DM (1992) Heat induced changes in the secondary structure of hen egg S-ovalbumin. J Agri Food Chem 40:1737-1740
41. Hermansson AM (1979) Methods of studying functional characteristics of vegetble proteins. J Am Oil Chem Soc 56:272-279
42. Hoover R Sosulski F (1986) Efeect of cross linking on functional properties of legume starches. Starch/Starke 38:149-155
43. Hoover R, Senanayake SPJN (1998) Composition and physico-chemical properties of oat starches. Food Res Int 29(1):15-26
44. Hoseney C (1987) Use of DSC to study food polymers. Chem Aust 54(9):331-333
45. Jacobsberg FR, Daniels NWR (1974) Gelatinization properties of high ratio cake flour. Chem Ind 21: 1007-1008
46. Johnson JM, Davis EA, Gordon J (1990) Interactions of starch and sugar water measurement by electron spin resonance and DSC. Cereal Chem 67(3):286-291
47. Jou KD, Harper WJ (1996) Effect of disaccharides on the thermal properties of whey proteins as determined by DSC. Milschwissenschaft 51(9):509-512
48. Kaiserberger E (1989) DSC investigations of the thermal characterization of edible fats and oils. Thermochim Acta 151:83-90
49. Kaiserberger E, Muenzing K (1983) Calorimetric studies of heat and enzyme treated cereal products. Thermochim Acta 69(1-2):221-228
50. Kato Y, Watanabe K, Sato Y (1981) Effect of Maillard reaction on some physical properties of ovalbumin J Food Sci 46:1835-1839
51. Kato A, Minaki K, Kobayashi K (1993) Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state. J Agri Food Chem 41:540-543
52. Kinkare V, Antila V (1989) Melting characteristics of milk fat, nilk fat fractions and fat mixtures. Meijeritiet Åikak 48(1):25-35
53. Kim YS, Wiessenborn DP, Orr PH, Grant LA (1995) Screening potato starch for novel properties using DSC. J Food Sci 60(5):1060-1065
54. Kitabatake N, Tahara M, Doi E (1989) Denaturation temperature of soy protein under low moisture conditions. Agric Biol Chem 53(4):1201-1202
55. Kitabatake N, Tahara M, Doi E (1990) Thermal denaturation of soybean protein at low water contents. Agric Biol Chem 54(9):2205-2212
56. Kozempel MF, Tamasula PM, Craig JC (1991) Correlation of moisture and oil concentration in French fries. Lebensm Weiss Technol 24:445-449
57. Krog N (1975) Interactions between water and surface active lipids in food systems. In: Duckworth RB (ed) Water Relations of Foods, Academic Press. New York, pp 587-611
58. Krueger BR, Knutson CA, Inglett GE, Walker CE (1987) A DSC study on the effect of annealing on gelatinization behaviour of com starch. J Food Sci 52:715-718
59. Kugimiya M, Donovan JW (1981) Calorimetric determination of the amylose content of starches based on formation and melting of the amylose - lysolecithin complex. J Food Sci 46:765-770, 777
60. Ladbrooke BD, Chapman D (1969) Thermal analysis of lipids proteins and biological membranes. Chem Phy Lipids. 3:304-367
61. Leszkowiat MJ, Yada RI, Coffin RH, Stanley DW (1990) Starch gelatinization in cold temperature sweetening resistant potatoes. J Food Sci 55:1338-1340
62. Liu H, Lelievre J, Ayongchee W (1991) A study of starch gelatinization using differential scanning calorimetry, X-ray and birefringence measurements. Carbohyd Rss 210:79-87
63. Lund DB (1983) Applications of DSC in foods. In: Peleg M, Bagley EB (ed.) Physical Properties of Foods. AVI Publishing Co. Inc., Westport, Connecticut, pp 125-143
64. McElhaney, Ronald N (1986) DSC studies of lipid-protein interactions in model membrane system. Bio Chim Bio Phys Acta 864(3):361-421
65. McNaughton JL, Mortimer CT (1975) Differential Scanning Calorimetry In: IRS Physical Chemistry, Ser. 2. Vol 10. Butterworth, London
66. Ma CY, Harwalkar VR (1988) Studies of thermal denaturation of oat globulin by differential scanning calorimetry. J Food Sci 53(2):531-534
67. Ma CY, Harwalkar VR (1991) Thermal analysis of food protein. Adv Food Nutr Res 35:317-366
68. Marcus JG, Puri PS (1978) Manufactured hard butters. J Am Oil Chem Soc 55:610-612
69. Marshall WE, Normand FL, Goynes WR (1990) Effects of lipid and protein removal on starch gelatinization in whole grain milled rice. Cereal Chem 67:458-463
70. Mateo PL (1984) DSC applications to protein solution. NATO Adv Study Inst Ser 119:541-568
71. Mateo PL, Sanchez AM, Mayorga OL, Lopez JL, Cortijo M (1983) Differential scanning calorimetry: Application to the thermodynamic study of proteins. Tech Lab 8(112):1108-1110
72. Miller WJ, Koester WH, Freeberg FE (1969) The measurement of fatty solids by DSC. J Am Oil Chem Soc 46:341-343
73. Minifie BW (1969) Confectionery processes and formulations. In: Chocolate, Cocoa and Confectionery. 3rd edn, AVI Publishing Co, Connecticut, Westport, USA, pp 499-635
74. Muenzing K, Bolling H (1990) Microcalorimetric presentation of phase transition and structure modification in cereal starches. Getriede Mehl Brot 44(5):131-138
75. Muenzing K (1991) DSC studies of starch in cereal and cereal products. Thermochim Acta 193:441-448
76. Nagasawa F, Naguchi S, Takahashi J, Takeda M ((1985) Retrogradation of gelatinized potato starch studied by DSC. Agric Biol Chem 49:953-957
77. Nagasawa K, Ohgata K, Takahashi K, Hattori M (1996) Role of the polysaccharide content and net charge on the emulsifying properties of β-lactoglobulin-carboxymethyl dextran conjugates. J Agric Chem 44:2538-1543
78. Nassu RT, Gonsalves LAG (1995) Solid - fat content determination. Comparison between NMR and DSC techniques. Grasas Aceites 46(6):337-342
79. Nishinara K, Watase M (1988) Thermal analysis of food hydrocolloids. Netsu Sokutei 15(4):172-184
80. Paredes-Lopez O, Ordorica-Falomir C, Olivares-Vazquez MR (1991) Chickpea protein isolates: Physico-chemical functional and nutritional characterisation. J Food Sci 56(3):726-729
81. Paulsson M, Dejmek P (1990) Thermal denaturation of whey protein in mixtures with caseins studied by DSC. J Dairy Sci 73(3):590-600
82. Pinthus EJ, Weinberg P, Sagy IS (1995) Oil uptake in deep-fat-frying as affected by porosity. J Food Sci 60:767-769
83. Privalov PL (1974) Thermal investigations of biopolymer solutions and scanning micro-calorimetry. FEBS Letters 40:140-153
84. Privalov PL (1979) Stability of proteins. Adv Prot Chem 33: 167-241
85. Privalov PL (1989) Thermodynamic problems of protein structure. Ann Rev Biophys Chem 18:47-69
86. Quinn JR, Raymond DP, Harwalkar VR (1980) Differential scanning calorimetry of meat proteins. J Food Sci 45: 1146-1149
87. Raemy A. Lambelet P (1991) Thermal behaviour of foods. Thermochim Acta 49(4):142-145, 152
88. Rai N (1993) Differential thermal analysis of egg albumen. B.Sc (Food Tech) Project report, Nagpur University, Nagpur. India
89. Rek JHM (1972) Oils, fats, soaps and waxes. In: McKenzie RC (ed) Differential thermal analysis. Vol 2, Academic Press, New York, pp 473-493
90. Relkin P, Mueller A, Launay B (1995) Conformational stability of globular proteins. A DSC study of whey proteins. Food Macromolecules Colloids 156:167-170
91. Roulet PH, McInnes WM, Wursch P, Sanchez RM, Raemy A (1988) A comparative study of the retrogradation kinetics of gelatinized wheat starch in gel and powder form using X-rays, differential scanning calorimetry and dynamic method analysis. Food Hydrocolloids 2:381-396
92. Ruegg M, Moor U, Blanc B (1977) A calorimetric study of the thermal denaturation of whey proteins in simulated milk ultrafiltrate. J Dairy Res 44:509-520
93. Russel PL (1987) The ageing of gels from starches of different amylose/amylopectin content studied by DSC. J Cereal Sci 6:147-158
94. Russel PL, Juliano BO (1983) Differential scanning calorimetry of rice starches. Starch/Starke 35:382-386
95. Sathe SK, Salunkhe DK (1981) Isolation, partial characterisation and modification of the great Northern bean (Phaseolus vulgaris L.) starch. J Food Sci 46:617-621
96. Schiraldi A (1990) Calorimetry, thermal analysis and chemical thermodynamics in food science. Thermochim Acta 162(1):253-264
97. Sherbon JW, Dolby RM (1972) Application of DSC to butter. J Dairy Res 39:319-324
98. Sievart D, Pomeranz Y (1990) Enzyme resistant starch. II. Differential scanning calorimetry studies on heat treated starches and enzyme resistant starch residues. Cereal Chem 67(3):217-221
99. Singh RP (1995) Heat and mass transfer in foods during deep-fat-frying. Food Technol 49(4):134-137
100. Slade L, Levine H, Wang M, Ievello J (1996) DSC analysis of starch thermal properties related to starch functionality in low moisture baked foods. J Thermal Anal 47(5):1299-1314
101. Sousa IMN, Mitchell JR, Ledward DA, Hill SE, Costa ML (1995) DSC of lupine and soy protein. Z lebensm Unters Forch 201(6):566-569
102. Spies RD, Hoseney RC (1982) Effect of sugars on starch gelatinization. Cereal Chem 59:126-132
103. Stabursvik E, Martens H (1980) Thermal denaturation of proteins in post-rigor tissue as studied by DSC. J Sci Food Agric 31:1034-1042
104. Stevens DJ, Elton GAH (1971) Thermal properties of the starch water system. Part 1. Measurement of heat of gelatinization by DSC. Starke 23:8-11
105. Sturtevant JM (1980) Differential scanning calorimetry, processes involving proteins. NATO Adv Study Inst Ser 55:391-395
106. Takahashi K (1982) Application of DTA to the examination of the thermal behaviour of starch. Denpun Kageku 29(1): 56-57
107. Takahashi S, Kobayashi R, Watanabe T, Kainuma K (1983) Effects of addition of soybean protein on gelatinization and retrogradation of starch. Nippon Shokuhin Kogyo Gakkaishi 30:276-283
108. Uricheck MJ (1966) The determination of kinetic parameters by DSC. Perkin Elmer Instrument News 17(2)
109. Utschick H, Schultze D, Boehme K (1990) Methods of the thermal anaysis. Part II. Gravimetric, mechanical and other methods. Mitteilungsbi Chem Ges DDR 37(2):26-36
110. Wada K, Takahashi K, Shirai K, Kawamura A (1979) Differential thermal analysis applied to examining gelatinization of starches in foods. J Food Sci 44:1366-1368, 1372
111. Walker RC, Bosin WA (1971) Comparison of SFI, DSC and methods for determining solid liquid ratios in fats. J Am Oil Chem Soc 48:50-53
112. Wang LZ, White PJ (1994) Functional properties of oat starches and relationship among functional and structural characteristics. Cereal Chem 71:451-458
113. Wilton I, Friberg S (1971) Influence of temperature induced phase transition on fat emulsions. J Am Oil Chem Soc 48:771-774
114. Wootton M, Bamunuaracchi A (1979a) Application of DSC to starch gelatinization I. Commercial native and modified starches. Starke 31:201-204
115. Wootton M, Bamunuaracchi A ( 1979b) Application of DSC to starch gelatinization II. Effect of heating rate and moisture level. Starke 31:262-264
116. Wootton M, Bamunuaracchi A (1980) Application of differential scanning calorimetry to starch gelatinization. III. Effect of sucrose and sodium chloride. Starke 32:126-129
117. Wright DJ (1982) Scanning calorimetry in the study of protein behaviour. In: Hudson BJF (ed.) Developments in Food Proteins, Applied Science Publishers, London, New York, pp 61-89
118. Wright DJ (1984) Thermoanalytical methods in food research. Crit Rev Appl Chem 5:1-36
119. Wright DJ (1986) Application of DSC to the study of food behaviour. Anal Proc 23(11):389-390
120. Wright DJ, Boulter D (1980) Differential Scanning calorimetric study of meals and constituents of some foodgrain legumes. J Sci Food Agric 31:1231-1234
121. Wright DJ, Leach IB, Wilding F (1977) DSC studies of muscle and its constituent proteins. J Sci Food Agric 28:557-564
122. Yuan RC, Thompson DB, Boyer CD (1993) Fine structure of amylopectin in relation to gelatinization and retrogradation behaviour of maize starches from three wax containing genotypes in two inbred lines. Cereal Chem 70:81-89