Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach |
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| Institution: | 1. Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Huajiachi Campus, Hangzhou, 310029, China;2. Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China;1. Graduate School of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-701, South Korea;2. Suseong College, 528-15 Dalgubeol-ro, Suseong-gu, Daegu 706-711, South Korea;3. Research Institute for Human Ecology, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, South Korea;4. Division of Food and Nutrition, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 500-757, South Korea;1. Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China;2. Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou, 510663, China;1. School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China;2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China;3. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;4. Glyn O. Philips Hydrocolloid Research Centre at HUT, Hubei University of Technology, Wuhan 430068, China;5. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi‘an 710021, China |
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| Abstract: | The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality. |
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| Keywords: | Amylose Amylopectin Pasting properties Modelling |
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