| تعداد نشریات | 24 |
| تعداد شمارهها | 859 |
| تعداد مقالات | 7,646 |
| تعداد مشاهده مقاله | 13,580,695 |
| تعداد دریافت فایل اصل مقاله | 11,686,369 |
Effects of heat-moisture treatment on physicochemical properties of wheat starch | ||
| Iran Agricultural Research | ||
| مقاله 1، دوره 36، شماره 1، تیر 2017، صفحه 1-6 اصل مقاله (261.7 K) | ||
| نوع مقاله: Full Article | ||
| شناسه دیجیتال (DOI): 10.22099/iar.2017.3876 | ||
| نویسندگان | ||
| Mahsa Majzoobi* 1؛ F. Roushan1؛ M. Kadivar2؛ A. Farahnaky1؛ N. Seifzadeh1 | ||
| 1Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, I. R. Iran | ||
| 2Department of Food Science and Technology, Isfahan University of Technology, Isfahan, I. R. Iran. | ||
| چکیده | ||
| Abstract Heat-moisture treatment is a physical method for starch modification to improve its functional properties depending on the application. The functional characteristics of the heat-moisture treated starch depend upon the source of starch and treatment conditions including time and temperature. The main objective of this study was to determine the functional properties of heat-moisture treated wheat starch under different conditions. Therefore, wheat starch was heat-moisture treated at 105 °C for 14 and 16 h and the physicochemical properties of the starch were studied. The results showed that the heat-moisture treatment caused the formation of some cracks and spots on the surface of the starch granules, while preserving the whole integrity of the granules. The water solubility of the samples increased after modification while increasing the treatment time had negative effects on it. The x-ray diffraction pattern of the samples remained unaffected but the degree of crystallinity increased significantly. The gelatinization temperature increased while the enthalpy of gelatinization decreased as a result of modification. Gel texture became harder, less adhesive and elastic after modification. Increasing the treatment time dramatically enhanced all these properties. | ||
| کلیدواژهها | ||
| Keywords Heat-moisture treatment؛ Physicochemical properties؛ Treatment time؛ Wheat starch | ||
| مراجع | ||
|
AACC. 2000. Approved Methods of the AACC (10th ed). American Association of Cereal Chemists, St. Paul, MN.
Adebowale, K.O., Afolabi, T.A., & OluOwolabi, B.I. (2005). Hydrothermal treatments of finger millet Eleusine coracana starch. Food Hydrocolloids, 19, 974-983.
Chen, X., He, X., Fu, X., & Huang, Q. (2015). In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment. Journal of Cereal Science, 63, 109-115.
Chung, H., Liu, Q., & Hoover, R. (2009). Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydrate Polymers,75, 436-447.
Franco, C.M., Ciacco, C.F., & Tavares, D.Q. (1995). Effect of heat-moisture traement on the enzymatic susceptibility of corn starch garnules. Starch/Stärke,47, 223-228.
Gunaratne, A., & Hoover, R. (2002). Effect of heat-moisture treatment on the structure and physichcoemical properties of tuber and root starches. Carbohydrate Polymers, 49, 425-437.
Hermansson, A.M., & Svegmark, K. (1996). Developemnt in the understanding of starch functionality. Trends in Food Science and Technology,7, 345-353.
Hoover, R., & Vasanthan, T. (1994). Effect of heat-moisture treatment on the strcuture and physiccheomical properties of cereal, tuber and legume starches. Carbohydrate Research,252, 33-53.
Hoover, R., & Manuel, H. (1996). Effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches. Journal of Cereals Science, 23, 153-162.
Hoover, R. (2001). Composition, molecular structure and physicochemical properties of tuber and root starches: A review. Carbohydrate Polymers, 45, 253-267.
Hormadok, R., & Noomhorn, A. (2007). Hydrothermal treatment of rice starch for imporvment of rice noodle quality. LWT-Food Science and Technology, 40, 1723-1731.
Kawabata, A., Takase, N., Miyoshi, E., Sawayama, W., Kimura, T., & Kudo, K. (1994). Microscopic observation and X-ray diffractometer of heat/moisture-treated starch granules. Starch/Stärke, 46, 463-469.
Khunae, P., Tran, T., & Sirivongpaisal, P. (2007). Effect of heat-moisture treatment on structural and thermal properties of rice starches differing in amylose content. Starch/Stärke, 59, 593-599.
Kulp, K., & Lorenz, K. (1981). Heat-moisture treatment of starches. I. Physichichemical properties. Cereal Chemistry, 58, 46-48.
Lawal, O.S., & Adebowale, K.O. (2005). An assessment of changes in thermal and physichoemmical para,eters of jack bean Canavalia ensiformis starch following hydrothermal modifications. European Food Research Technology, 221, 631-638.
Liu, H., Corke, H., & Ramsden, L. (2000). The efefct of autoclaving on the acetylation of ae, wx and normal maize starches. Starch/Stärke, 52: 353-360.
MaacheRezzoug, Z., Zarguili, I., Loisel, C., Queveau, D., & Buleon, A. (2008). Structural modifications and thermal transitions of standard maize starch after DIC hydrotermal treatment. Carbohydrate Polymers, 74, 802-812.
Majzoobi, M., Saberi, B., Farahnaky, A., & Tongdang, T. (2012). Physicochemical properties of cross-linked-annealed wheat starch. Iranian Polymer Journal, 218, 513-22.
Olayinka, O.O., Adebowale, K.O., & OluOwolabi, B.I. (2008). Effect of heat-moisture tretament on physichochemical properties of white sourghum starch. Food Hydrocolloids, 22, 225-230.
Rutenberg, M.W., & Solarek, D. (1984). Starch derivatives: production and uses. In: Whistler, R.L., BeMiller, J.N. & Paschall, E.F. (eds). Starch: Chemistry and Technology. Academic Press, London.
Steffe, J.F. (1996). Rheological methods in food process engineering. New York: Freeman Press.
Vermeylen, R., Goderis, B., & Delcour, J.A. (2006). An X-ray study of hydrothemally treated potato starch. Carbohydrate Polymers, 64, 364-375.
Vieira, F.C., & Sarmento, S.B.S. (2008). Heat-moisture tretament and enzymatic digestibity of Peruvian carrot, sweet potato and ginger starches. Starch/Stärke, 60, 223-232.
Williams, P.C., Kuzina, F.D., & Hlynka, I. (1970). A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chemistry 47, 411–20.
Zavareze, E., & Guerra Dias, A.R. (2011). Impact of heat-moisture treatment and annealing in starches: A review. Carbohydrate Polymers 83, 317-328. | ||
|
آمار تعداد مشاهده مقاله: 2,890 تعداد دریافت فایل اصل مقاله: 2,699 |
||