Effect of instantaneous controlled pressure drop (DIC) on physicochemical properties of wheat, waxy and standard maize starches
| Autor: | Zoulikha Maache-Rezzoug, E. Bezzine, Ikbal Zarguili, C. Loisel, M.-N. El Marzouki, Thierry Maugard |
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| Přispěvatelé: | Laboratoire d'Étude des Phénomènes de Transfert et de l'Instantanéité : Agro-industrie et Bâtiment (LEPTIAB), Université de La Rochelle (ULR), LIttoral ENvironnement et Sociétés - UMRi 7266 (LIENSs), Université de La Rochelle (ULR)-Centre National de la Recherche Scientifique (CNRS), Laboratoire Maîtrise des Technologies Agro-Industrielles (LMTAI), Institut National des Sciences Appliquées et de Technologie [Tunis] (INSAT), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), Financement par projet BQR, université de La Rochelle |
| Rok vydání: | 2009 |
| Předmět: |
Gelatinization
Starch 02 engineering and technology Polysaccharide Biochemistry Maize starch Viscosity Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology Enzymatic hydrolysis [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Food science chemistry.chemical_classification Pressure drop Chemistry DIC hydrothermal treatment Enzyme hydrolysis food and beverages 04 agricultural and veterinary sciences Apparent viscosity 021001 nanoscience & nanotechnology 040401 food science 0210 nano-technology Food Science |
| Zdroj: | Journal of Cereal Science Journal of Cereal Science, Elsevier, 2010, 49 (3), pp.346-353. ⟨10.1016/j.jcs.2008.10.005⟩ |
| ISSN: | 0733-5210 1095-9963 |
| DOI: | 10.1016/j.jcs.2008.10.005 |
| Popis: | International audience; Standard maize starch (SMS), waxy maize starch (WMS) and wheat starch (WTS) were hydrothermally treated by the Instantaneous Controlled Pressure Drop (DIC) process. This process consists in a short pressurisation obtained by the injection of saturated steam at fixed pressure during a predetermined time followed by a sudden pressure drop towards vacuum. The effects of DIC conditions on thermal characteristics, enzyme susceptibility, pasting (Brabender) and rheological properties of treated starches were investigated. For treated starches, an increase of transition temperatures (To and Tp), a narrowing of the width of gelatinization endotherms and a decrease of the gelatinization enthalpies (DH) were observed as the severity of processing conditions increased. WMS, SMS and WTS showed a significant increase in enzymatic hydrolysis after treatment. The saccharification yield showed an increase from 19% (native) to 44%, 21% (native) to 59% and 55% (native) to 79% for SMS, WMS and WTS, respectively. The study suggests that the structural modifications due to the previous DIC treatment influence the in-vitro hydrolysis and the access to the ultrastructure of starch granules; the susceptibility to hydrolysis increases from SMS to WMS and WTS. For all treated starches, the decrease in peak viscosity and in apparent viscosity was related to the processing conditions. |
| Databáze: | OpenAIRE |
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