Properties of corn starch subjected hydrothermal modification

• Autorzy: Gryszkin A. , Zieba T. , Kapelko-Zeberska M.
• Języki publikacji: EN

Abstrakty

EN

The objective of this study was to determine the effect of heating a water dispersion of corn starch to various temperatures, followed by its freezing and defrosting, on selected properties of re-formed starch pastes. A suspension of starch was heated to various temperatures ranging from 59 to 94°C, and afterwards frozen and defrosted. The differential scanning calorimetry (Mettler Toledo, 822E) thermal characteristics of starch pre-heated to temperatures not inducing complete pasting revealed transitions of: (I) retrograded amylopectin, (II) non-pasted starch, (III) amylose-lipid complexes, (IV) retrograded amylose, and (V) highly thermostable starch structures. The application of higher temperatures during heating caused disappearance of transitions II and V. The increase of pre-heating temperature induced firstly a decrease and then stabilization of the swelling power as well as a successive decrease in starch solubility. Pastes pre-heated to temperatures over 79°C contained large macroparticles that were increasing viscosity of the re-formed starch paste (their size was positively correlated with viscosity value).

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2017
• Tom: 31
• Numer: 1
• Opis fizyczny: p.53-60,fig.,ref.

Twórcy

autor

Gryszkin A.

• Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chelmonskiego 37, 51-630 Wroclaw, Poland

autor

Zieba T.

• Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chelmonskiego 37, 51-630 Wroclaw, Poland

autor

Kapelko-Zeberska M.

• Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chelmonskiego 37, 51-630 Wroclaw, Poland

Identyfikatory

DOI

10.1515/intag-2016-0031