Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch

Xing, J, Li, D, Wang, L and Adhikari, B 2018, 'Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch', Journal of Food Engineering, vol. 217, pp. 43-49.


Document type: Journal Article
Collection: Journal Articles

Title Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch
Author(s) Xing, J
Li, D
Wang, L
Adhikari, B
Year 2018
Journal name Journal of Food Engineering
Volume number 217
Start page 43
End page 49
Total pages 7
Publisher Elsevier
Abstract The time and temperature dependence at different stages of starch gelatinization has been poorly understood. In order to fill this gap in knowledge, we employed heat-moisture treated corn starch and developed a novel gradient gelatinization method with short (5 min) and long (20 and 30 min) isothermal holding within 64-95 °C to determine the relevant temperature thresholds. The increase in viscosity values (Δμ-values) during 5 min isothermal holding demonstrated the temperature-dependent behavior of corn starch gelatinization. The time-dependent nature of which was also evidenced with long-term heat-holding method. 70 and 76 °C were proposed as the two critical temperature thresholds TTS 1 and TTS 2 , which were associated with amorphous swelling and disintegration of crystalline domains, respectively. Furthermore, the individual influence of time and temperature at different gelatinization stages were discussed based on a multi-stage gelatinization theory. The degree of time-dependence was different from different gelatinization stages occurring in between TTS 1 and TTS 2 .
Subject Food Sciences not elsewhere classified
Keyword(s) Gradient gelatinization
Heat-moisture treatment
Isothermic heating
Viscosity
DOI - identifier 10.1016/j.jfoodeng.2017.08.019
Copyright notice © 2017 Elsevier Ltd
ISSN 0260-8774
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