Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: moisture and length of heating

Food Chemistry
Zhongquan SuiLianzhong Ai

Abstract

Changes in the properties of normal maize starch (NMS) and waxy maize starch (WMS) after heat-moisture treatment (HMT) under various reaction conditions were investigated. NMS and WMS were adjusted to moisture levels of 20%, 25% and 30% and heated at 100 °C for 2, 4, 8 and 16 h. The results showed that moisture content was the most important factor in determining pasting properties for NMS, whereas the heating length was more important for WMS. Swelling power decreased in NMS but increased in WMS, and while the solubility index decreased for both samples, the changes were largely determined by moisture content. The gelatinisation temperatures of both samples increased with increasing moisture content but remained unchanged with increasing heating length. The Fourier transform infrared (FT-IR) absorbance ratio was affected to different extents by the moisture levels but remained constant with increasing the heating length. The X-ray intensities increased but relative crystallinity decreased to a greater extent with increasing moisture content. This study showed that the levels of moisture content and length of heating had significant impacts on the structural and physicochemical properties of normal and waxy maize starches but t...Continue Reading

References

Oct 10, 2012·Carbohydrate Polymers·Santhanee Puncha-arnon, Dudsadee Uttapap
May 22, 2013·Carbohydrate Polymers·Zhongquan SuiJames N Bemiller

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Citations

Mar 29, 2016·International Journal of Biological Macromolecules·Hongwei WangXiaoxi Li
Nov 5, 2016·International Journal of Biological Macromolecules·Xiaoting YeZhongquan Sui
Jan 1, 2019·Critical Reviews in Food Science and Nutrition·Zhen MaJoyce I Boye
Sep 24, 2019·Critical Reviews in Food Science and Nutrition·Mădălina Iuga, Silvia Mironeasa
Jul 15, 2015·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Larissa S PepeCélia M L Franco
Nov 4, 2015·Critical Reviews in Food Science and Nutrition· Zia-Ud-DinPeng Fei
Dec 2, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Chia-Long LinYung-Ho Chang
Nov 22, 2020·International Journal of Biological Macromolecules·Zhenglei YangJie Ouyang
Mar 24, 2021·International Journal of Biological Macromolecules·Clarity R MapengoM Naushad Emmambux
Apr 10, 2021·International Journal of Biological Macromolecules·Małgorzata Piecyk, Katarzyna Domian
Jun 19, 2021·International Journal of Biological Macromolecules·Letong SunHarold Corke
Jul 27, 2021·Food Chemistry·Yu PengSrinivas Janaswamy

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