Infrared heating under optimized conditions enhanced the pasting and swelling behaviour of cowpea starch.

Autor: Oyeyinka SA; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa. Electronic address: sartf2001@yahoo.com., Oyedeji AB; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Ogundele OM; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Adebo OA; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Njobeh PB; Departement of Biotechnology and Food Technology, University of Johannesburg, Doornfontein, Johannesburg, South Africa., Kayitesi E; Department of Consumer and Food Sciences, University of Pretoria, South Africa. Electronic address: eugenie.kayitesi@up.ac.za.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2021 Aug 01; Vol. 184, pp. 678-688. Date of Electronic Publication: 2021 Jun 24.
DOI: 10.1016/j.ijbiomac.2021.06.129
Abstrakt: Native starches are not suitable for industrial use and must be modified for improved functionality. In this study, the effect of moisture preconditioning and infrared heating time on physicochemical properties of cowpea starch was investigated using a two-factor central composite rotatable design. Factors (moisture levels:10-40 g/100 g starch and infrared heating time:10-60 min) with their corresponding α mid-point values resulted in 13 experimental runs. Selected functional and pasting properties were determined as response variables. Starch samples produced under optimized conditions were compared with corn starch and their physicochemical properties determined. Except for pasting temperature, cowpea starch prepared using the optimal conditions (moisture: 46.21 g/100 g starch, dry basis and heating time of 32.88 min) had higher functional and pasting properties compared with the native cowpea starch. Infrared heating significantly reduced the gelatinization temperatures of cowpea starch but did not significantly change that of the corn starch. The crystallinity and double-helical order structure of moisture conditioned cowpea starch also reduced after modification. Cowpea starch showed a bigger granule size, higher swelling power but lower water absorption capacities and pasting properties compared with the control. The infrared heating process is a novel and promising modification method for improving the swelling properties of starch.
(Copyright © 2021 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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