A mechanistic model for swelling kinetics of waxy maize starch suspension

Desam, Gnana Prasuna; Li, Jinsha; Chen, Guibing; Campanella, Osvaldo H.; Narsimhan, Ganesan

doi:10.1016/j.jfoodeng.2017.11.017

Cited by 24 publications

(30 citation statements)

References 70 publications

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“…However, this shift is found to be gradual for MPS. Similar results were reported earlier for waxy maize starch (Desam et al, ), normal maize starch and its crosslinks (Desam et al, ). For NPS, even at 60°C, the granule size becomes smaller (as indicated by the size distribution) at longer holding times thereby indicating granule breakup.…”

Section: Resultssupporting

confidence: 92%

“…The granule attains equilibrium when the chemical potential of water inside the granule equals that for aqueous medium. In an earlier publication, we have applied polymer swelling theory to describe swelling of starch granules (Desam et al, ). The chemical potential of water inside the granule is influenced by the volume fraction of starch ϕ , Flory Huggins starch–water interaction parameter χ , the fraction of crosslinked starch chains ν * within the granule and net charge of starch granule (Desam et al, ; Desam et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…In an earlier publication, we have applied polymer swelling theory to describe swelling of starch granules (Desam et al, ). The chemical potential of water inside the granule is influenced by the volume fraction of starch ϕ , Flory Huggins starch–water interaction parameter χ , the fraction of crosslinked starch chains ν * within the granule and net charge of starch granule (Desam et al, ; Desam et al, ). The differences in temperature and chemical potential between the interior of the granule and surrounding medium will lead to unsteady state heat and mass transfer thereby resulting in temperature and starch volume fraction profiles inside the granule.…”

Section: Resultsmentioning

confidence: 99%

“…Evolution of size distribution of cowpea starch granule (Okechukwu & Rao, ), maize granules (Desam, Li, Chen, Campanella, & Narsimhan, ), cereal starches (Doublier, Llamas, & Le Meur, ), and crosslinked maize granules (Desam, Li, Chen, Campanella, & Narsimhan, ) during swelling at different temperatures indicated an initial rapid swelling followed by a second stage of slower swelling until equilibrium. The maximum granule size was found to increase dramatically above the gelatinization temperature (Lagarrigue, Alvarez, Cuvelier, & Flick, ).…”

Section: Introductionmentioning

confidence: 99%

“…The effect of starch gelatinization on chemical potential of water inside the granule was accounted for via the variation of starch–water interaction with temperature (Desam et al, ). The model predictions of granule size distribution at different times due to swelling when heated agreed with experiments for waxy maize, normal maize, and its crosslinks (Desam et al, , Desam et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Swelling kinetics of rice and potato starch suspensions

Desam

Chen

et al. 2019

J Food Process Engineering

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Granule size distribution of 8% w/w suspension of normal rice starch (NRS), waxy rice starch (WRS), modified potato starch (MPS), and normal potato starch (NPS) in water when subjected to heating at 60, 65, 70, 75, 80, and 85°C at different hold times (0–60 min) were characterized. The average starch granule diameter was larger at higher temperatures and hold times for NRS, WRS, and MPS indicating swelling, whereas for NPS it decreased indicating breakage. Swelling varied in the order: MPS > NRS > WRS. Earlier proposed pseudo first‐ and second‐order kinetic and Weibull models for swelling were evaluated. Swelling kinetics was also predicted using our previously developed mechanistic model (Desam et. al., 2018a Journal of Food Engineering 222:237–249) whose predictions agreed well with the experimental data of mean granule diameter and granule size distribution with time at different temperatures, and therefore can be employed to describe swelling at different processing conditions. Practical Applications Starches are incorporated in food products for a variety of reasons such as stabilizing, thickening, binding, and gelling. Starch occurs as discrete granules. Upon exposure to water, starch granules swell when heated. This results in thickening of starch suspension (known as pasting) due to an increase in volume fraction of swollen granules. Starch pasting results in an increase in its viscosity. Therefore, the texture of a variety of food products such as sauces, puddings, soups, batter mixes, and so forth are influenced by pasting. The rheology and texture of starch paste obtained by cooking of starch granules are governed by its swelling. It is, therefore, necessary to quantify swelling in order to predict the rheology of starch paste as well as to develop new food formulations. We developed a mechanistic model which predicts the swelling kinetics of rice and potato starch suspensions.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Swelling kinetics of rice and potato starch suspensions

Desam

Chen

et al. 2019

J Food Process Engineering

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Ultrafine Starch Particles as Pickering Emulsion Stabilizers With Different Interfacial Behaviors

Deng,

Hu,

Rong

et al. 2024

Starch Stärke

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Native starch Pickering stabilizer without chemical modification has attracted research interest in food field. However, the behaviors of starch particles at interface are seldom studied. In this paper, ultrafine starch particles (USPs) are grounded with a planetary ball mall from various starch species down to 1–2 µm in size. USP and starches are used to prepare Pickering emulsions. With size decrease, USP has more negative zeta potentials, stronger hydrogen bonds, better hydrophilicity, and better emulsifying abilities than their counterparts of starches. Millet starch has better emulsion stability than OSA modified starch. Glutinous USP outperforms in stabilization due to higher emulsion height and no oil phase separation. USP behaves differently at interface or in water phase, which is attributed to starch species, amylose and amylopectin contents, and gelatinization. This work can inspire the behavior investigation of starch particles in nano/micrometers at interface during storage.

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Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

et al. 2019

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Key messageSeven novel alleles of SBEIIb and one allele of SSIIa co-segregated with the ASV phenotype and contributed to distinct starch quality traits important for food-processing applications.AbstractSorghum is an important food crop for millions of people in Africa and Asia. Whole-genome re-sequencing of sorghum EMS mutants exhibiting an alkali spreading value (ASV) phenotype revealed candidate SNPs in Sobic.004G163700 and Sobic.010G093400. Comparative genomics identified Sobic.010G093400 as a starch synthase IIa and Sobic.004G163700 as a starch branching enzyme IIb. Segregation analyses showed that mutations in Sobic.010G093400 or Sobic.004G163700 co-segregated with the ASV phenotype. Mutants in SSIIa exhibited no change in amylose content but expressed lower final viscosity and lower starch gelatinization temperature (GT) than starches from non-mutant plants. The sbeIIb mutants exhibited significantly higher amylose levels and starch GT and lower viscosity compared to non-mutant starches and ssIIa mutants. Mutations in SBEIIb had a dosage-dependent effect on amylose content. Double mutants of sbeIIb and ssIIa resembled their sbeIIb parent in amylose content, starch thermal properties and viscosity profiles. These variants will provide opportunities to produce sorghum varieties with modified starch end-use qualities important for the beer brewing and baking industries and specialty foods for humans with diabetes. Electronic supplementary materialThe online version of this article (10.1007/s00122-019-03430-0) contains supplementary material, which is available to authorized users.

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A mechanistic model for swelling kinetics of waxy maize starch suspension

Cited by 24 publications

References 70 publications

Swelling kinetics of rice and potato starch suspensions

Swelling kinetics of rice and potato starch suspensions

Ultrafine Starch Particles as Pickering Emulsion Stabilizers With Different Interfacial Behaviors

Mutations in sorghum SBEIIb and SSIIa affect alkali spreading value, starch composition, thermal properties and flour viscosity

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