Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water

Xing, J, Li, D, Wang, L and Adhikari, B 2017, 'Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water', LWT - Food Science and Technology, vol. 81, pp. 335-342.


Document type: Journal Article
Collection: Journal Articles

Title Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water
Author(s) Xing, J
Li, D
Wang, L
Adhikari, B
Year 2017
Journal name LWT - Food Science and Technology
Volume number 81
Start page 335
End page 342
Total pages 8
Publisher Academic Press
Abstract The gelatinization of corn starch was studied using differential scanning calorimetric (DSC) and rheological tests by the same heating rate (10 °C/min), temperature range (20-90 °C) and starch-to-water ratio (1 mg/10 mg). The corn starch was dually modified using acid hydrolysis (AH) followed by heat-moisture treatment (HMT) in AH-HMT sequence. The viscosity versus temperature was presented using semi-logarithmic coordinates to better demonstrate the viscosity peaks. A three-stage gelatinization of AH-HMT starches was identified through the comparative analysis of rheological and thermal properties. The first stage of gelatinization correlated with the G endotherm well (R 2 > 0.9) and was an irreversible process; the second stage of gelatinization and concomitant disruption of the crystalline structure corresponded to the M1 endotherm, while the third-stage of gelatinization was found to be a process of water absorption without energy consumption (no endotherm). The correlation of characteristic temperature showed that the complex gelatinization process could be well explained by the multi-stage of gelatinization using comparative analysis. These findings also provided new evidence to clarify the mechanism underlying the G and M1 endotherms observed in DSC curves in excess water.
Subject Food Sciences not elsewhere classified
Keyword(s) Acid hydrolysis
Heat-moiture treatment
Pasting
Starch
Swelling
DOI - identifier 10.1016/j.lwt.2017.04.012
Copyright notice © 2017 Elsevier Ltd
ISSN 0023-6438
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