Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
Modification of starch blend properties by contact with supercritical carbon dioxide (scCO2) was studied. Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch (WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinizatio...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English English |
| Published: |
Elsevier B.V.
2014
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/39260/ http://irep.iium.edu.my/39260/ http://irep.iium.edu.my/39260/1/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch.pdf http://irep.iium.edu.my/39260/2/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_SCOPUS.pdf http://irep.iium.edu.my/39260/3/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_WOS.pdf |
| Summary: | Modification of starch blend properties by contact with supercritical carbon dioxide (scCO2) was studied.
Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch
(WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinization temperature
(TP) was 13 ◦C. The WS–PS and WS–CS blends exhibited a decrease in TP of 13 to 17 ◦C. Reduction in TP by
treatment was 10 to 18 ◦C for all blend ratios. Conditions for lowering the starch blend TP were determined
to be a minimum contact time of 1 h with scCO2 at 60 ◦C and 20 MPa. Swelling of starch granules that
leads to the lowering of TP involves both kinetic and physicochemical factors. Gelatinization of wheat
starch blends with scCO2 pressure treatment provides a versatile and non-thermal method for modifying
the properties of ingredients used in food processing applications. |
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