A modeling approach in the interpretation of starch pasting properties

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dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-7304-2071
dc.authorid0000-0001-8850-1819
dc.authorscopusid54411196400
dc.authorscopusid53878618900
dc.authorscopusid23485442200
dc.authorscopusid36490882100
dc.authorwosidToker, Omer Said/M-3991-2019
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKaraman, Safa
dc.contributor.authorYıldız, Önder
dc.date.accessioned2022-05-11T14:44:54Z
dc.date.available2022-05-11T14:44:54Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this work, starch pasting curves were reinterpreted with suitable models to show deficiency of widely used starch pasting parameters in the literature. The aim was to attract scientific attentions to the behavior and dynamics of the curve with respect to process parameters instead of values on the curve. Mainly, pasting curve was separated into four parts combining sigmoidal gelatinization model, exponential thinning model and Arrhenius temperature model. For the gelatinization part, starch swelling rate, water binding capacity and starch resistivities to heat and shear might be compared by the proposed model parameters. Amylose and damaged starch contents of starches had a good relation with Arrhenius and exponential model parameters. Activation energy values gave clues about retrogradation rate of starches and changed between 7142 and 17,327 kJ/mol. (C) 2017 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.jcs.2017.02.008
dc.identifier.endpage278
dc.identifier.issn0733-5210
dc.identifier.issn1095-9963
dc.identifier.scopus2-s2.0-85015086189
dc.identifier.scopusqualityQ1
dc.identifier.startpage272
dc.identifier.urihttps://doi.org/10.1016/j.jcs.2017.02.008
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9828
dc.identifier.volume74
dc.identifier.wosWOS:000399267000036
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.subjectHill model
dc.subjectStarch
dc.subjectViscosity
dc.subjectPasting parameters
dc.subjectBranch Chain-Length
dc.subjectPhysicochemical Properties
dc.subjectAmylose Content
dc.subjectGelatinization
dc.subjectAmylopectin
dc.subjectSyneresis
dc.subjectGranules
dc.subjectGels
dc.titleA modeling approach in the interpretation of starch pasting properties
dc.typeArticle

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