Effects of different moisture contents on the structure and properties of corn starch during extrusion

Wang B., Dong Y., Fang Y., Gao W., Kang X., Liu P., ...Daha Fazla

Food Chemistry, cilt.368, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 368
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.foodchem.2021.130804
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Corn starch, Different moisture contents, Corn starch structure, RICE STARCH, PHYSICOCHEMICAL PROPERTIES, DIETARY FIBER, RETROGRADATION, GELATINIZATION, CRYSTALLINE, POTATO, MODEL, HEAT
  • Atatürk Üniversitesi Adresli: Evet

Özet

© 2021 Elsevier LtdHerein, corn starch samples with different moisture contents (native corn starch, 30, 35, 40, 45, and 50%) were prepared by twin-screw extrusion, and the structural and physical properties were analyzed and correlated. Scanning electron microscopy observed the morphology, attenuated total reflection-Fourier transform infrared spectroscopy investigated the double helix structure, X-ray diffraction analyzed the crystal region, ion chromatography observed the chain length distribution, and rapid viscosity analyzer measured the viscosity of corn starch samples. We found that the corn starch crystallinity, degree of order, and double helix degree decreased with increasing moisture content. The moisture content has a crucial role in the peak viscosity, breakdown, final viscosity, and setback in pasting property experiments. With the increase in moisture content, the longer chain was transformed into a shorter chain, and the dispersion of molecular weight distribution continuously increased. This study provides a theoretical basis for the production of extruded corn starch.