The effect of high pressure treatment and cryotexturization on odorant mixture binding by corn, sorghum and amaranth starch

The binding extent of odorant mixtures from aqueous suspensions by native, high pressure-treated starches and starch cryotexturizates was studied using capillary gas chromatography. The materials were corn, sorghum and amaranth starches. The native and high pressure-treated (650 MPa/9 min) starches...

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Bibliographic Details
Published in:Food science & technology 2014-03, Vol.55 (2), p.657-665
Main Authors: Błaszczak, Wioletta, Misharina, Tamara A., Sadowska, Jadwiga, Górecki, Adrian R., Fornal, Józef
Format: Article
Language:English
Subjects:
Cryotexturization
High hydrostatic pressure
Odorants
Sorghum
Sorption
Starch
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Summary:The binding extent of odorant mixtures from aqueous suspensions by native, high pressure-treated starches and starch cryotexturizates was studied using capillary gas chromatography. The materials were corn, sorghum and amaranth starches. The native and high pressure-treated (650 MPa/9 min) starches were mixed with odorants and incubated (24 h) at room temperature. To obtain the cryotexturizate-odorant product, starch gels were frozen with odorants (−24 °C), stored (48 h) and thawed. Terpene hydrocarbons were strongly bound from the mixture by all the starches analyzed. The nonpolar molecules of terpene hydrocarbons modified the nature of hydrophobic binding sites in starch which in turn affected binding affinity of alcohols, ketones and phenols to the preparations. The competition effect between odorants for the binding sites was found. The varied ability of starch preparations to bind odorants was also related to the granule morphology and alteration in their structure upon treatment used.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2013.10.016