Ta 60 analysis software

The gelatinization and long-term retrogradation properties of starch/WBAX mixtures were measured using DSC (Shimadzu, TA-60 WS, Tokyo, Japan). Starch powder (2.5 ± 0.1 mg) was prepared with 7.5 μL of WBAX solutions in hermetically sealed aluminum pans and then equilibrated for 24 h at 4 °C. In the DSC measurements, the prepared pans were heated from 20 to 130 °C at a heating rate of 10 °C /min under a continuous flow of dry N₂ gas, with an empty aluminum pan as a reference. The onset, peak and conclusion temperatures (T_o, T_p and T_c) of gelatinization and gelatinization enthalpy (H_gel), were analyzed using Shimadzu TA-60 analysis software. For long-term retrogradation studies, these pans with the gelatinized samples were stored at 4 °C for 14 days before being re-scanned using the same temperature profile, and the retrogradation enthalpy (ΔH_ret) was automatically evaluated. The retrogradation ratios (%) were calculated as the ratio of retrogradation enthalpy (∆H_ret) to the gelatinization enthalpy (∆H_gel).

The thermal transition patterns of freeze-dried samples were analyzed by a DSC system (DSC-60 Plus, Shimadzu, Corp, Kyoto, Japan) with a computerized data station (TA-60 WS), according to Yang et al. [18 (link)]. Gluten proteins were freeze-dried and ground through a 120-mesh sieve. The sample, measuring 3.0–5.0 mg, was sealed into an aluminum pan (S201-52943, Shimadzu, Japan) and equilibrated at 30 °C for 5 min, followed by being heated (up to 250 °C) with constant nitrogen-purging at a constant rate of 5 °C/min. A sealed empty aluminum pan was used as a reference. The enthalpy change (ΔH) and peak temperature (T_p) of gluten proteins with different amounts of KGM at different frozen storage times were determined by the TA-60 Analysis software (version 2.21, Shimadzu Corp, Japan).