Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning Calorimetry

• Published in: Journal of food science Vol. 66; no. 3; pp. 434 - 440
• Main Authors: Teoh, H.M., Schmidt, S.J., Day, G.A., Faller, J.F.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.04.2001; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; Cereal and baking product industries; Corn; corn gluten meal; dynamic vapor sorption; extrusion; Food industries; Food science; Fundamental and applied biological sciences. Psychology; General aspects; glass transition; Handling, storage, packaging, transport; isotherm; model systems; Polymers; starch; Differential scanning calorimetry; Water vapor; Cereal flour; Corn starch; Corn flour; Modeling; Glass transition temperature; Sorption; Plant protein; Extrusion; Polysaccharide; Gluten; Extruded product
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2001.tb16125.x

ABSTRACT Degermed cornmeal, native starch, and corn gluten meal were individually extruded. DVS technology was used to produce isotherms and to condition extrudates to a constant moisture for Tg analysis. The DVS method results are compared to a PEC method. DSC was used to determine Tg. Isotherm and Tg data for starch and corn gluten meal were used to predict cornmeal snack sorption and Tg behavior. The Tg for extruded cornmeal, dent starch, and corn gluten meal at 18.5%db moisture content were 46.2, 49.4, and 12.7 °C, respectively. This suggests that the polymeric fractions of cornmeal (starch, protein) contribute to the Tg of cornmeal approximately based on the weight fraction of each polymer.