Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

Hedayati, S, Shahidi, F, Koocheki, A, Farahnaky, A and Majzoobi, M 2016, 'Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values', International Journal of Biological Macromolecules, vol. 91, pp. 730-735.


Document type: Journal Article
Collection: Journal Articles

Title Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values
Author(s) Hedayati, S
Shahidi, F
Koocheki, A
Farahnaky, A
Majzoobi, M
Year 2016
Journal name International Journal of Biological Macromolecules
Volume number 91
Start page 730
End page 735
Total pages 6
Publisher Elsevier BV
Abstract The aim of this study was to investigate the influence of pH changes (3, 5, 7 and 9) on physical properties of pregelatinized (PG) and granular cold water swelling (GCWS) maize starches. In acidic pH, PG starches were fragmented; however, GCWS starches mainly reserved their granular integrity but were shriveled. For both modified starches the water absorption, cold water viscosity, textural parameters, turbidity and freeze-thaw stability of the samples decreased whereas water solubility increased at pH 3 and 5. On the other hand, alkaline pH did not bring about evident changes on morphology of PG starch but the surface of GCWS starch became smoother. Water absorption, solubility, rheological and mechanical properties, freeze-thaw stability and turbidity of the starch pastes increased at high pH values. Overall, both starches were more stable at alkaline pH compared to acidic pH values and GCWS starch was more resistance to pH changes than PG starch.
Subject Food Processing
Keyword(s) Granular cold water swelling starch
Maize starch
pH
Physical properties
Pregelatinized starch
DOI - identifier 10.1016/j.ijbiomac.2016.06.020
Copyright notice © 2016 Elsevier B.V. All rights reserved.
ISSN 0141-8130
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