Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach
Yükleniyor...
Dosyalar
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Ltd- Elsevier Science Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 degrees C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0-70% at 160 rpm and a heating rate of 5 degrees C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality.
Açıklama
Anahtar Kelimeler
Amylose, Amylopectin, Pasting properties, Modelling, Rheological Properties, Textural Properties, Wheat-Starch, Konjac Glucomannan, Molecular-Weight, Amylose Content, Corn, Gelatinization, Retrogradation, Microstructure
Kaynak
Journal of Cereal Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
94
