Modification of starch by dry heating with ionic gums

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

Research output: Contribution to journalArticle

60 Citations (Scopus)

Abstract

Waxy maize (native and hydroxypropylated [HP]) and potato starches were impregnated with ionic gums (sodium alginate, CMC, and xanthan, 1% based on starch solids) and heat-treated in a dry state for 0, 2, or 4 hr at 130°C. Effects of the dry heating on paste viscosity (RVA) and clarity (light transmittance) were examined. Heat treatment with sodium alginate and CMC raised the paste viscosities of native and HP waxy maize starches, but decreased that of potato starch. Xanthan provided the most substantial changes in paste viscosity among the tested gums. It appeared to heavily restrict granule swelling of the waxy maize starches, but it increased swelling of potato starch granules. Dry heating raised the paste viscosity of all the starch-gum mixtures tested, except the potato starch-alginate mixture. The final viscosity at 50°C of a 7% paste was raised in all other starches by ≈500-1,000 cP by this treatment. The paste of waxy maize starch-gum products became opaque and shorter textured by the heat treatment, regardless of the gum type, whereas potato starch-gum products did not show any obvious change in paste clarity. Ionic gums could behave as cross-linking agents as well as form graft copolymers through heat-induced ester formation. This simple heating process with ionic gums could be used as a modification method for starch.

Original languageEnglish
Pages (from-to)601-606
Number of pages6
JournalCereal Chemistry
Volume79
Issue number5
Publication statusPublished - 2002 Sep 1
Externally publishedYes

Fingerprint

Gingiva
Starch
Heating
potato starch
waxy corn
starch
heat
Ointments
viscosity
corn starch
Solanum tuberosum
Viscosity
sodium alginate
xanthan gum
opacity
Zea mays
Hot Temperature
heat treatment
composite polymers
transmittance

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Lim, S. T., Han, J. A., Lim, H. S., & BeMiller, J. N. (2002). Modification of starch by dry heating with ionic gums. Cereal Chemistry, 79(5), 601-606.

Modification of starch by dry heating with ionic gums. / Lim, Seung Taik; Han, J. A.; Lim, H. S.; BeMiller, J. N.

In: Cereal Chemistry, Vol. 79, No. 5, 01.09.2002, p. 601-606.

Research output: Contribution to journalArticle

Lim, ST, Han, JA, Lim, HS & BeMiller, JN 2002, 'Modification of starch by dry heating with ionic gums', Cereal Chemistry, vol. 79, no. 5, pp. 601-606.
Lim ST, Han JA, Lim HS, BeMiller JN. Modification of starch by dry heating with ionic gums. Cereal Chemistry. 2002 Sep 1;79(5):601-606.
Lim, Seung Taik ; Han, J. A. ; Lim, H. S. ; BeMiller, J. N. / Modification of starch by dry heating with ionic gums. In: Cereal Chemistry. 2002 ; Vol. 79, No. 5. pp. 601-606.
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