Abstract
Starch is an important natural substance in which the water content has a significant influence on its structure and properties. In the present study, the effect of the water content on glass transition temperatures Tg and heat capacities Cp of wheat, maize and potato starches were investigated by high-sensitivity differential scanning calorimetry (temperature modulated TMDSC and conventional DSC). Thermal analysis measurements were performed on starch samples with different water contents. The exact water mass percentage of each sample was determined using the Karl-Fischer method.
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