Influence of drying temperature, water content, and heating rate on gelatinization of corn starches

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Altay F., Gunasekaran S.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.54, ss.4235-4245, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 54
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1021/jf0527089
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4235-4245
  • Anahtar Kelimeler: corn starch, waxy corn, transition temperatures, differential scanning calorimetry, gelatinization kinetics, THERMOMECHANICAL BEHAVIOR, RHEOLOGICAL PROPERTIES, KINETICS, MOISTURE, WHEAT
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

The gelatinization properties of starch extracted from corn and waxy corn dried at different temperatures were determined at various water contents and heating rates by differential scanning calorimetry. All gelatinization transition temperatures increased with drying temperature and heating rate. Onset and peak temperatures remained relatively constant, whereas end temperature decreased in the presence of excess water. The gelatinization enthalpy (Delta H-g) of corn starch decreased with drying temperature at 50% water; however, it remained constant for waxy corn starch. The effects of water content and heating rate on Delta H-g were dependent on each other. The minimum water levels required for gelatinization of starch extracted from corn dried at 20 and 100 degrees C are 21 and 29%, respectively. The activation energy (E-a) was calculated using an Arrhenius-type equation and two first-order models; the degree of conversion (alpha) was predicted using a newly proposed model that produced good results for both E-a and alpha.