Hydrothermal modification of wheat starch part 1. Effect of particle size on the viscosity of formed pastes |
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| Affiliation: | 1. Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa;2. Agricultural Research Council, Roodeplaat -Vegetable and Ornamental Plant Institute, Pretoria, South Africa;1. School of Chemistry and Chemical Engineering, Guangxi University, Nanning 530004, China;2. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;3. Institute of Electromechanical and Quality Technology Engineering, Nanning University, Nanning 530200, China;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, 11 Fucheng Road, Beijing, 100048, China;2. Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu Province, 225009, China;3. Centre for Nutrition & Food Sciences, QAAFI, The University of Queensland, Brisbane, Qld, 4072, Australia;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;3. Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China |
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| Abstract: | Aqueous starch suspensions (8 g/100 g) were prepared in a measuring flask of a Brabender viscograph and heated to temperatures of 74.0, 76.5, 79.0, 81.5, 84.0, 86.5, 89.0, 91.5 or 94.0 °C under continuous stirring. The resultant solution was cooled and frozen, and then defrosted and subjected to re-pasting in the Brabender viscograph.The heating and freezing of wheat starch suspension evoked changes in its properties, with the tendency and extent of these changes dependent on the pre-heating temperature. During re-pasting of the produced starch preparations in a Brabender viscograph, an increase occurred in particle size of the granules—and 8-fold increase in paste viscosity—compared with pastes produced from native starch. The viscosity of pastes was positively correlated with the size of formed gel sacks determined using a laser particle size analyzer. This was also found to depend on pre-heating temperature and changed according to a determined quadratic function. The strength of produced gels, measured with the oscillating–rotating viscometer, was higher than that of the gel produced from native starch and depended on the pre-heating temperature; however, these changes followed a determined quadratic function. |
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| Keywords: | Wheat starch Hydrothermal treatment Freezing Rheology Size of swollen granules |
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