Characteristics of some physically modified starches using mild heating and freeze-thawing

Chen Zhang; Jung Ah Han; Seung Taik Lim

doi:10.1016/j.foodhyd.2017.11.035

Characteristics of some physically modified starches using mild heating and freeze-thawing

Chen Zhang, Jung Ah Han, Seung Taik Lim

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

25 Citations (Scopus)

Abstract

Granular starches of different origins (normal corn, waxy corn, potato and tapioca) dispersed in water (40% dry solids, w/v) were subjected to mild heating (1 h) at their onset temperatures (T_o) for melting (H), cooling (12 h at 4 °C) after the heat treatment (HC), and freeze-thawing (12 h at −20 °C and 1 h at 25 °C) after the heating and cooling (HCFT). Both mild heating and freeze-thawing induced the deformation of granule structure by releasing starch chains from granules, which could form outer layers on the surface of starch granules by drying the treated starches. The mild heating thus provided a stabilization effect against shear thinning during pasting. The HCFT-treated starches, especially, displayed the most significant changes in pasting viscosity with the greatest value of final viscosity. The gels prepared with the treated starches showed an enhanced rigidity with increased hardness and springiness.

Original language	English
Pages (from-to)	894-901
Number of pages	8
Journal	Food Hydrocolloids
Volume	77
DOIs	https://doi.org/10.1016/j.foodhyd.2017.11.035
Publication status	Published - 2018 Apr

Keywords

Amylose leaching
Freeze-thawing
Gel texture
Pasting viscosity
Physical modification

ASJC Scopus subject areas

Food Science
Chemistry(all)
Chemical Engineering(all)

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10.1016/j.foodhyd.2017.11.035

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title = "Characteristics of some physically modified starches using mild heating and freeze-thawing",

abstract = "Granular starches of different origins (normal corn, waxy corn, potato and tapioca) dispersed in water (40% dry solids, w/v) were subjected to mild heating (1 h) at their onset temperatures (To) for melting (H), cooling (12 h at 4 °C) after the heat treatment (HC), and freeze-thawing (12 h at −20 °C and 1 h at 25 °C) after the heating and cooling (HCFT). Both mild heating and freeze-thawing induced the deformation of granule structure by releasing starch chains from granules, which could form outer layers on the surface of starch granules by drying the treated starches. The mild heating thus provided a stabilization effect against shear thinning during pasting. The HCFT-treated starches, especially, displayed the most significant changes in pasting viscosity with the greatest value of final viscosity. The gels prepared with the treated starches showed an enhanced rigidity with increased hardness and springiness.",

keywords = "Amylose leaching, Freeze-thawing, Gel texture, Pasting viscosity, Physical modification",

author = "Chen Zhang and Han, {Jung Ah} and Lim, {Seung Taik}",

note = "Funding Information: This study was supported by a grant from Korea University and the Institute of Biomedical Science & Food Safety at Korea University . Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

year = "2018",

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doi = "10.1016/j.foodhyd.2017.11.035",

language = "English",

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T1 - Characteristics of some physically modified starches using mild heating and freeze-thawing

AU - Zhang, Chen

AU - Han, Jung Ah

AU - Lim, Seung Taik

PY - 2018/4

Y1 - 2018/4

N2 - Granular starches of different origins (normal corn, waxy corn, potato and tapioca) dispersed in water (40% dry solids, w/v) were subjected to mild heating (1 h) at their onset temperatures (To) for melting (H), cooling (12 h at 4 °C) after the heat treatment (HC), and freeze-thawing (12 h at −20 °C and 1 h at 25 °C) after the heating and cooling (HCFT). Both mild heating and freeze-thawing induced the deformation of granule structure by releasing starch chains from granules, which could form outer layers on the surface of starch granules by drying the treated starches. The mild heating thus provided a stabilization effect against shear thinning during pasting. The HCFT-treated starches, especially, displayed the most significant changes in pasting viscosity with the greatest value of final viscosity. The gels prepared with the treated starches showed an enhanced rigidity with increased hardness and springiness.

AB - Granular starches of different origins (normal corn, waxy corn, potato and tapioca) dispersed in water (40% dry solids, w/v) were subjected to mild heating (1 h) at their onset temperatures (To) for melting (H), cooling (12 h at 4 °C) after the heat treatment (HC), and freeze-thawing (12 h at −20 °C and 1 h at 25 °C) after the heating and cooling (HCFT). Both mild heating and freeze-thawing induced the deformation of granule structure by releasing starch chains from granules, which could form outer layers on the surface of starch granules by drying the treated starches. The mild heating thus provided a stabilization effect against shear thinning during pasting. The HCFT-treated starches, especially, displayed the most significant changes in pasting viscosity with the greatest value of final viscosity. The gels prepared with the treated starches showed an enhanced rigidity with increased hardness and springiness.

KW - Amylose leaching

KW - Freeze-thawing

KW - Gel texture

KW - Pasting viscosity

KW - Physical modification

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U2 - 10.1016/j.foodhyd.2017.11.035

DO - 10.1016/j.foodhyd.2017.11.035

M3 - Article

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VL - 77

SP - 894

EP - 901

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -

Characteristics of some physically modified starches using mild heating and freeze-thawing

Abstract

Keywords

ASJC Scopus subject areas

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