Effect of hydrothermal treatment on the physical and rheological properties of maize starches

Standard maize (SMS) and waxy maize starch (WMS) were hydrothermally treated at their residual moisture level (∼12%) by Instantaneous Controlled Pressure Drop process in order to obtain pre-gelatinised starches in a single step. The effects of two parameters of this process, namely the steam pressur...

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Bibliographic Details
Published in:Journal of food engineering 2006-03, Vol.73 (1), p.45-54
Main Authors: Loisel, C., Maache-Rezzoug, Z., Esneault, C., Doublier, J.L.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Chemical and Process Engineering
corn starch
Engineering Sciences
enthalpy
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
General aspects
granules
hot water treatment
Hydrothermal treatment
Maize starch
particle size distribution
pasting properties
Pregelatinization
Rheological properties
Starch and starchy product industries
viscoelasticity
viscosity
water activity
water content
waxy corn
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Summary:Standard maize (SMS) and waxy maize starch (WMS) were hydrothermally treated at their residual moisture level (∼12%) by Instantaneous Controlled Pressure Drop process in order to obtain pre-gelatinised starches in a single step. The effects of two parameters of this process, namely the steam pressure level and processing time, on the structural and rheological properties of the native maize starches were described. The occurrence of partial gelatinization for DIC treated starches was clearly attested by the increase of the median volume diameter in cold water, the decrease of the gelatinization enthalpy and a loss of birefringence under polarized light. This was more prominent for the highest pressure and longest time: 2.7–3 bar for 200–300 s. Sensitivity of starches to the process was also dependent on their origin, SMS being more affected than WMS.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2005.01.004