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...

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Main Authors:	Sarker, Md. Zaidul Islam, Noda, Takahiro, Sharif, Khan Mohammad, Alias, Abdul Karim, Smith, Richard Lee
Format:	Article
Language:	English English English
Published:	Elsevier B.V. 2014
Subjects:	Q Science (General) T Technology (General)
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

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recordtype	eprints
spelling	iium-392602017-09-26T01:57:46Z http://irep.iium.edu.my/39260/ Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment Sarker, Md. Zaidul Islam Noda, Takahiro Sharif, Khan Mohammad Alias, Abdul Karim Smith, Richard Lee Q Science (General) T Technology (General) 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. Elsevier B.V. 2014-11-01 Article PeerReviewed application/pdf en http://irep.iium.edu.my/39260/1/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch.pdf application/pdf en http://irep.iium.edu.my/39260/2/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/39260/3/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_WOS.pdf Sarker, Md. Zaidul Islam and Noda, Takahiro and Sharif, Khan Mohammad and Alias, Abdul Karim and Smith, Richard Lee (2014) Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment. The Journal of Supercritical Fluids, 95. pp. 499-505. ISSN 0896-8446 http://www.journals.elsevier.com/the-journal-of-supercritical-fluids/
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	Q Science (General) T Technology (General)
spellingShingle	Q Science (General) T Technology (General) Sarker, Md. Zaidul Islam Noda, Takahiro Sharif, Khan Mohammad Alias, Abdul Karim Smith, Richard Lee Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
description	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.
format	Article
author	Sarker, Md. Zaidul Islam Noda, Takahiro Sharif, Khan Mohammad Alias, Abdul Karim Smith, Richard Lee
author_facet	Sarker, Md. Zaidul Islam Noda, Takahiro Sharif, Khan Mohammad Alias, Abdul Karim Smith, Richard Lee
author_sort	Sarker, Md. Zaidul Islam
title	Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_short	Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_full	Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_fullStr	Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_full_unstemmed	Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_sort	reduction of gelatinization temperatures of starch blend suspensionswith supercritical co2 treatment
publisher	Elsevier B.V.
publishDate	2014
url	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
first_indexed	2023-09-18T20:56:23Z
last_indexed	2023-09-18T20:56:23Z
_version_	1777410331921874944

Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment

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