Effect of dry heating with ionic gums at controlled pH on starch paste viscosity

H. S. Lim, J. N. BeMiller, Seung Taik Lim

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Waxy maize and potato starches were dispersed in pH 6.0 and 8.0 aqueous solutions (1%) of an ionic gum (sodium alginate, sodium carboxymethylcellulose, and xanthan). The mixture was dried at 45°C overnight and then heat-treated 2 hr at 130°C. Effects on the paste viscosity of the products in a pH 7.0 buffer were examined. Heating with sodium alginate or sodium carboxymethylcellulose (CMC) increased the paste viscosity of waxy maize starch but reduced that of potato starch. In both starches, xanthan effected greater viscogram changes than did sodium alginate or CMC. Use of xanthan in the treatment produced products with restricted granular swelling and increased shear stability of the pastes. The pH of the starch-gum mixtures affected the thermally induced viscosity changes. Mild acidity (pH 6.0) effected a viscosity decrease for the heat-treated starch product, whereas alkalinity (pH 8.0) raised the viscosity regardless of the presence of gum. But pH 6 before heat treatment was favored for viscosity increase by sodium alginate, whereas pH 8 gave a greater increase in viscosity when xanthan was used. By using gum mixtures such as xanthan-alginate and xanthan-CMC, both viscosity increase and good shear-stability were achieved.

Original languageEnglish
Pages (from-to)198-202
Number of pages5
JournalCereal Chemistry
Volume80
Issue number2
Publication statusPublished - 2003 Mar 1

Fingerprint

Gingiva
Ointments
Viscosity
Starch
Heating
xanthan gum
viscosity
starch
heat
Carboxymethylcellulose Sodium
sodium alginate
carboxymethylcellulose
waxy corn
Hot Temperature
potato starch
Solanum tuberosum
corn starch
Zea mays
shears
sodium

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Effect of dry heating with ionic gums at controlled pH on starch paste viscosity. / Lim, H. S.; BeMiller, J. N.; Lim, Seung Taik.

In: Cereal Chemistry, Vol. 80, No. 2, 01.03.2003, p. 198-202.

Research output: Contribution to journalArticle

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