Electrical conductivity and kinetic parameters of rice starch

In the present work, rice starch was studied by differential scanning calorimetry (DSC) and electrical conductivity as a function of temperature. The gelatinization temperature was calculated using both methods. Three stages of electrical conductivity were found. When the logarithm of conductivity was plotted versus temperature, the data have been well adjusted to the linear equation, indicating that a model for conductivity may be created using an Arrhenius-type expression to obtain kinetic parameters such as onset, peakset, endset temperatures and gelatinization energy (E-g). The conductivity E-g was calculated and compared to the enthalpy H calculated from the DSC data. It was found that E-g and enthalpy are similar processes. We conclude that electrical conductivity is an alternative method for the study of starch-water mixtures.