Rheological characterization of corn starch isolated by alkali method |
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| Authors: | Ljubica Dokić Tamara Dapčević Veljko Krstonošić Petar Dokić Miroslav Hadnađev |
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| Affiliation: | 1. Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;2. Institute for Food Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;3. Faculty of Medicine, Department of Pharmacy, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia;1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal, Sangrur, Punjab, India;2. Head of Division, Plant Breeding, National Bureau of Plant Genetic Resources, New Delhi, India;1. University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;2. University of Szeged, Faculty of Engineering, Szeged, Mars tér 7, 6724 Szeged, Hungary;1. Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036, China;2. Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036, China;3. Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei, 230031, China;1. Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, Qld 4072, Australia |
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| Abstract: | The pasting properties of alkali-isolated corn starches obtained from corn grits, as well as the rheological behaviour of their 8% gels were investigated. The alkali isolation was performed using different conditions concerning alkali concentration (0.15% and 0.30%), steeping time (30 min and 90 min) and temperature (25 °C and 50 °C).Alkali-isolated starches exhibited lower pasting temperatures and higher peak viscosities than the wet-milled starch. With respect to the steady shear measurements, alkali starch gels showed higher viscosities and greater extent of thixotropy.Changes in alkali isolation conditions did not influence the changes in gelatinization and peak temperature values. On contrary, peak viscosity was significantly influenced by these factors. Steady shear, as well as dynamic shear tests, showed that gels formed from starch isolated using higher alkali concentration were stronger than those obtained from starch isolated at lower alkali concentration. However, isolation at higher steeping temperature and longer steeping time resulted in starch with weak gel-like behaviour. |
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