Isobaric and isothermal kinetics of gelatinization of waxy maize starch

Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starch solution at 25% solids were quantified using modulated differential scanning calorimetry (MDSC). Starch solutions were subjected to a range of temperatures (55–70 °C) and pressures (350–500 MPa) for...

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Bibliographic Details
Published in:Journal of food engineering 2007-10, Vol.82 (4), p.443-449
Main Authors: Sablani, Shyam S., Kasapis, S., Al-Tarqe, Z.H., Al-Marhubi, I., Al-Khuseibi, M., Al-Khabori, Taha
Format: Article
Language:English
Subjects:
Activation volume of reaction
Aluminum
amylographs
Arrhenius equation
Arrhenius equations
Biological and medical sciences
Collection
corn starch
Differential scanning calorimeter
Differential scanning calorimetry
equations
Eyring equation
First-order kinetics
Food engineering
Food industries
Foods
Fundamental and applied biological sciences. Psychology
gelatinization
General aspects
glass transition temperature
high pressure treatment
High-hydrostatic pressure
kinetics
Maize
Mathematical analysis
Mathematical models
pasting properties
soluble solids
sorption isotherms
Starch and starchy product industries
Starches
volume
water activity
water content
water solubility
waxy corn
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Summary:Thermal and high-pressure parameters describing the kinetics of gelatinization of a waxy maize starch solution at 25% solids were quantified using modulated differential scanning calorimetry (MDSC). Starch solutions were subjected to a range of temperatures (55–70 °C) and pressures (350–500 MPa) for pre-set times. In isobaric treatment, samples were placed and sealed hermetically in aluminum pans. These were heated instantaneously to various end points within the aforementioned temperature range from 3 to 300 s. In isothermal treatment, samples were sealed in plastic pouches and subjected to various levels of pressure indicated above up to 90 min. Thermal and high-pressure treated samples were then subjected to MDSC routines in order to evaluate the degree of starch gelatinization. Experimentation had an effect on the temperature of starch gelatinization, which followed first-order kinetics. The temperature and pressure dependence of the reaction rates was thus modeled using the Arrhenius and Eyring equations. This afforded collection of numerical values for the rate constants describing the combined time-temperature-pressure effect on starch gelatinization.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2007.02.056