Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starches
Author:
, , , , , , ,Year
: 2016
Abstract: The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling
(GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and
200 mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while
CaCl2did not bring about obvious changes on their morphology. In the case of GCWS starch, there were
some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters
than PG starch and these parameters were enhanced with addition of CaCl2while NaCl exhibited an
opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also
higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved
and CaCl2caused more evident changes
(GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and
200 mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while
CaCl2did not bring about obvious changes on their morphology. In the case of GCWS starch, there were
some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters
than PG starch and these parameters were enhanced with addition of CaCl2while NaCl exhibited an
opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also
higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved
and CaCl2caused more evident changes
Keyword(s): Corn starch,Granular cold-water-swelling starch,Drum-dried pregelatinized starch,Sodium chloride,Calcium chloride
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Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starches
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| contributor author | سارا هدایتی | en |
| contributor author | Mahsa Majzoobi | en |
| contributor author | فخری شهیدی | en |
| contributor author | آرش کوچکی | en |
| contributor author | Asgar Farahnaky | en |
| contributor author | Sara Hedayati | fa |
| contributor author | Fakhri Shahidi | fa |
| contributor author | Arash Koocheki | fa |
| date accessioned | 2020-06-06T13:30:30Z | |
| date available | 2020-06-06T13:30:30Z | |
| date issued | 2016 | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/3357788?locale-attribute=en | |
| description abstract | The physicochemical properties of drum dried pregelatinized (PG) and granular cold-water-swelling (GCWS) corn starch pastes were determined in the presence of NaCl and CaCl2 (0, 50, 100, 150 and 200 mM). Light micrographs revealed that NaCl roughened the surface of PG starch particles while CaCl2did not bring about obvious changes on their morphology. In the case of GCWS starch, there were some wrinkles on the surface of starch granules. NaCl increased the wrinkles but CaCl2softened the surface of granules. GCWS starch had higher water absorption, cold paste viscosity and textural parameters than PG starch and these parameters were enhanced with addition of CaCl2while NaCl exhibited an opposite trend for all of these factors. The Freeze-thaw (F-T) stability and turbidity of GCWS were also higher than PG starch. In presence of salts F-T stability and turbidity of both modified starches improved and CaCl2caused more evident changes | en |
| language | English | |
| title | Effects of NaCl and CaCl2on physicochemical properties of pregelatinized and granular cold-water swelling corn starches | en |
| type | Journal Paper | |
| contenttype | External Fulltext | |
| subject keywords | Corn starch | en |
| subject keywords | Granular cold-water-swelling starch | en |
| subject keywords | Drum-dried pregelatinized starch | en |
| subject keywords | Sodium chloride | en |
| subject keywords | Calcium chloride | en |
| journal title | Food Chemistry | en |
| journal title | Food Chemistry | fa |
| pages | 602-608 | |
| journal volume | 8 | |
| journal issue | 5 | |
| identifier link | https://profdoc.um.ac.ir/paper-abstract-1057634.html | |
| identifier articleid | 1057634 |