Abstract
In this study, the gelatinization of heat-moisture treated (HMT) corn starch was investigated by rheometer (RHE) and differential scanning calorimeter (DSC) under the same condition of excessive water (starch∶water=1∶10) with heating-rate dependent gelatinization and time-temperature gradient gelatinization tests. DSC and RHE results showed that multiple endothermic transitions (G and M1) and two viscosity peaks (PV1 and PV2) were observed in viscosity curves and DSC traces even in excess water for HMT starches. The gelatinization process of HMT starch could be divided into three stages by correlation analysis of thermal and viscosity characteristics as follows. The first stage of swelling corresponded to the G endotherm, and the second stage of swelling corresponded to the M1 endotherm, followed by swelling non-corresponding to any endotherm. The temperature-dependent behaviors of corn starch gelatinization were evidenced by RHE results and starch gelatinization has different temperature thresholds at different stages. The degree of time- and temperature- dependence was closely related to these temperature thresholds.
Publication Date
1-28-2021
First Page
19
Last Page
24
DOI
10.13652/j.issn.1003-5788.2021.01.001
Recommended Citation
Jun-jie, XING; Dong, LI; Xiao-na, GUO; and Ke-xue, ZHU
(2021)
"Study on the gelatinization behaviors of heat-moisture treated starch and its mechanism,"
Food and Machinery: Vol. 37:
Iss.
1, Article 1.
DOI: 10.13652/j.issn.1003-5788.2021.01.001
Available at:
https://www.ifoodmm.cn/journal/vol37/iss1/1
References
[1] SABLANI S S, KASAPIS S, AL-TARQE Z H, et al. Isobaric and isothermal kinetics of gelatinization of waxy maize starch[J]. Journal of Food Engineering, 2007, 82(4): 443-449.
[2] XU Jin-chuan, BLENNOW A, LI Xiao-xi, et al. Gelatinization dynamics of starch in dependence of its lamellar structure, crystalline polymorphs and amylose content[J]. Carbohydrate Polymers, 2020, 229: 115481.
[3] SCHIRMER M, JEKLE M, BECKER T. Starch gelatinization and its complexity for analysis[J]. Starch-Strke, 2015, 67(1/2): 30-41.
[4] ZHAO Xia, WANG Yong, LI Dong, et al. Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization[J]. Food Chemistry, 2021, 341(Pt 1): 128214.
[5] MALUMBA P, JACQUET N, DELIMME G, et al. The swelling behaviour of wheat starch granules during isothermal and non-isothermal treatments[J]. Journal of Food Engineering, 2013, 114(2): 199-206.
[6] RATNAYAKE W S, JACKSON D S. Gelatinization and solubility of corn starch during heating in excess water: New insights[J]. Journal of Agricultural and Food Chemistry, 2006, 54(10): 3 712-3 716.
[7] 陈巧莉, 张甫生, 陈厚荣, 等. 高静压处理对莲藕淀粉糊化、流变及质构特性的影响[J]. 食品与机械, 2018, 34(4): 31-36, 64.
[8] WANG Shu-jun, CHAO Chen, XIANG Feng-juan, et al. New insights into gelatinization mechanisms of cereal endosperm starches[J]. Scientific Reports, 2018, 8(1): 3 011.
[9] 董贝贝. 八种淀粉糊化和流变特性及其与凝胶特性的关系[D]. 西安: 陕西科技大学, 2017: 14-24.
[10] 李渊, 周惠明, 郭晓娜, 等. 大麦β-葡聚糖对小麦粉糊化性质和流变学性质的影响[J]. 食品与机械, 2016, 32(4): 1-4.
[11] WANG Shu-jun, COPELAND L. Phase transitions of pea starch over a wide range of water content[J]. Journal of Agricultural and Food Chemistry, 2012, 60(25): 6 439-6 446.
[12] PREZ-SANTOS D M, VELAZQUEZ G, CANONICO-FRANCO M, et al. Modeling the limited degree of starch gelatinization[J]. Starch-Strke, 2016, 68(7/8): 727-733.
[13] LIU Yi, YU Jing-lin, COPELAND L, et al. Gelatinization behavior of starch: Reflecting beyond the endotherm measured by differential scanning calorimetry[J]. Food Chemistry, 2019, 284: 53-59.
[14] RATNAYAKE W S, JACKSON D S. Starch gelatinization[J]. Advances in Food and Nutrition Research, 2009, 55: 221-268.
[15] XING Jun-jie, LI Dong, WANG Li-jun, et al. Multiple endothermic transitions of acid hydrolyzed and heat-moisture treated corn starch[J]. LWT-Food Science and Technology, 2017, 81: 195-201.
[16] TAN Xiao-yan, LI Xiao-xi, CHEN Ling, et al. Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch[J]. Carbohydrate Polymers, 2017, 161: 286-294.
[17] 王青林, 张睿, 肖建东, 等. 湿热处理对不同淀粉理化特性的影响[J]. 食品工业, 2016, 37(12): 88-91.
[18] XING Jun-jie, LIU Yi, LI Dong, et al. Heat-moisture treatment and acid hydrolysis of corn starch in different sequenc-es[J]. LWT-Food Science and Technology, 2017, 79: 11-20.
[19] 王晓培, 陈正行, 李娟, 等. 湿热处理对大米淀粉理化性质及其米线品质的影响[J]. 食品与机械, 2017, 33(5): 182-187, 210.
[20] CARLSTEDT J, WOJTASZ J, FYHR P, et al. Understanding starch gelatinization: The phase diagram approach[J]. Carbohydrate Polymers, 2015, 129: 62-69.
[21] LUND D, LORENZ K J. Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization[J]. Critical Reviews in Food Science and Nutrition, 1984, 20(4): 249-273.
[22] GUO Peng, YU Jing-lin, COPELAND L, et al. Mechanisms of starch gelatinization during heating of wheat flour and its effect on in vitro starch digestibility[J]. Food Hydrocolloids, 2018, 82: 370-378.
[23] WANG Shu-jun, ZHANG Xiu, WANG Shuo, et al. Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization[J]. Scientific Reports, 2016, 6: 28271.
[24] BILIADERIS C G. Chapter 8: Structural transitions and related physical properties of starch[M]// BEMILLER J, WHISTLER R. Starch. 3rd ed. San Diego: Academic Press, 2009: 293-372.
[25] XIE Feng-wei, LIU Hong-shen, CHEN Pei, et al. Starch gelatinization under shearless and shear conditions[J]. International Journal of Food Engineering, 2006, 2(5): 1-29.
[26] PUKKAHUTA C, SUWANNAWAT B, SHOBSNGOB S, et al. Comparative study of pasting and thermal transition characteristics of osmotic pressure and heat-moisture treated corn starch[J]. Carbohydrate Polymers, 2008, 72(3): 527-536.
[27] JENKINS P J, DONALD A M. Gelatinisation of starch: A combined SAXS/WAXS/DSC and SANS study[J]. Carbohydrate Research, 1998, 308: 133-147.
[28] GRYSZKIN A, ZIEBA T, KAPELKO-ZEBERSKA M. Properties of corn starch subjected hydrothermal modification[J]. International Agrophysics, 2017, 31(1): 53-60.
[29] TANANUWONG K, REID D. DSC and NMR relaxation studies of starch-water interactions during gelatinization[J]. Carbohydrate Polymers, 2004, 58(3): 345-358.