Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

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dc.authorid0000-0001-9558-4077
dc.authorscopusid57216989409
dc.authorscopusid57209823324
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorwosidKIAN-POUR, Nasim/ABB-9680-2021
dc.contributor.authorKarakelle, Burcu
dc.contributor.authorKian-Pour, Nasim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.date.accessioned2022-05-11T14:45:00Z
dc.date.available2022-05-11T14:45:00Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.jcs.2020.102998
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85085651974
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2020.102998
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9874
dc.identifier.volume94
dc.identifier.wosWOS:000541869100011
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherAcademic Press Ltd- Elsevier Science Ltd
dc.relation.ispartofJournal of Cereal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAmylose
dc.subjectAmylopectin
dc.subjectPasting properties
dc.subjectModelling
dc.subjectRheological Properties
dc.subjectTextural Properties
dc.subjectWheat-Starch
dc.subjectKonjac Glucomannan
dc.subjectMolecular-Weight
dc.subjectAmylose Content
dc.subjectCorn
dc.subjectGelatinization
dc.subjectRetrogradation
dc.subjectMicrostructure
dc.titleEffect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach
dc.typeArticle

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