Effect of dry heating with ionic gums on physicochemical properties of starch

• Published in: Food chemistry Vol. 136; no. 3-4; pp. 1421 - 1425
• Main Authors: Sun, Qingjie, Si, Fumei, Xiong, Liu, Chu, Lijun
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2013; Elsevier
• Subjects: Alginates - chemistry; Biological and medical sciences; Chemical Phenomena; Dry heating; Food industries; Fundamental and applied biological sciences. Psychology; Glucuronic Acid - chemistry; Hexuronic Acids - chemistry; Hot Temperature; Ionic gum; Molecular Structure; Pasting viscosity; Plant Extracts - chemistry; Polysaccharides, Bacterial - chemistry; Solanum tuberosum - chemistry; Starch - chemistry; Starch and starchy product industries; Thermal properties; Viscosity; Zea mays - chemistry; Thermal properties; Ionic gum; Pasting viscosity; Dry heating; Viscosity; Starch; Heating; Carbohydrate; Polysaccharide; Gum; Physicochemical properties
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.09.061

► Dry heat treatment with ionic gums reduced the pasting temperatures of corn, potato and pea starches. ► Heating with xanthan increased the paste viscosity of corn and potato starches. ► Heat treatment with xanthan and sodium alginate raised the gel hardness of all the starches. ► To, Tp and Tc of potato starch with ionic gums decreased significantly. Corn starch, potato starch, pea starch 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 4h at 130°C. Effects of the dry heating on paste viscosity (RVA), microstructure and thermal properties were examined. Dry heat treatment with ionic gums reduced the pasting temperature of the three starches. Heating with xanthan increased the paste viscosity of corn and potato starch. With heat treatment, the paste viscosity of all the starch-sodium alginate mixtures decreased. Heating with CMC increased the paste viscosity of potato starch, but decreased that of corn and pea starch. After dry-heating, To, Tp and Tc of potato starch with ionic gums decreased significantly. SEM of potato starch with CMC showed that the gel structure got compacter after drying-heating. Heat treatment obviously improved the functional properties of the three starches.