Relationships between thermal, rheological characteristics and swelling power for various starches

Li, Jeng-Yune; Yeh, An‐I

doi:10.1016/s0260-8774(00)00236-3

Cited by 387 publications

(236 citation statements)

References 13 publications

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“…For native starches, the increase in SP is related to the breaking of intermolecular hydrogen bonds in amorphous areas allowing progressive water absorption, as mentioned by Bello-Pérez et al (2006). However, for the native corn starch, the influence of temperature on SP was observed only above 70 °C , which, according to Li and Yeh (2001), is due to the gelatinization of corn starch, which starts only at 65.7 °C (T 0 , initial temperature of gelatinization), as demonstrated by thermal analysis (DSC).…”

Section: Swelling Power (Sp) and Solubilitymentioning

confidence: 99%

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Thys

Aires

Marczak

et al. 2013

Ciênc. Tecnol. Aliment.

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Section: Swelling Power (Sp) and Solubilitymentioning

confidence: 99%

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Thys

Aires

Marczak

et al. 2013

Ciênc. Tecnol. Aliment.

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“…The ratio M1/M2 will be called (for the purpose of this paper) a starch granules swelling degree (SGSD). The method of SGSD measurement is an adapted method of starch swelling power measurement described in: Mitrus et al (2010) and in Li and Yeh (2001). The value of swelling power in Li and Yeh (2001) was estimated after heating starch aqueous suspension for 1 h in a chosen temperature.…”

Section: Measurements Of Starch Granules Swelling Degreementioning

confidence: 99%

Starch gelatinisation in Couette-Taylor flow apparatus

Hubacz¹,

Buczyńska²

2011

Chemical and Process Engineering

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In this paper starch gelatinisation in Couette-Taylor flow (CTF) apparatus (equipped with a water heat jacket) has been investigated. CTF (characterised by the presence of Taylor vortices) provides good environment for gelatinisation, e.g. effective mixing, fast heat transfer, positive influence on starch rheological properties. During experiments starch gelatinisation degree and starch swelling has been studied. It was accompanied by temperature measurements performed along the apparatus. Additionally, starch gelatinisation was investigated by computer simulation. A complete starch gelatinisation was obtained for the shortest investigated residence time in the apparatus when the temperature in the heat jacket was above 85 °C. Nevertheless, it seems that it is still possible to reduce a residence time value, as well as, the value of T hj , but it may require some acceleration of rotor rotation. The swelling degree of gelatinised starch increased with growing values of residence time, rotor rotation and process temperature. Heat transferred could be affected by the structure of the Taylor vortex flow. No significant destruction of starch granules was observed during the treatment in Couette-Taylor flow apparatus. A quite satisfactory agreement between computer simulation and experiments results was achieved.

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“…Swelling power (SP) and solubility were determined using the modified method of Lii and Yeh (2001). The mung bean starch, cowpea starch, and starch mixture (0.1 g, dry basis) was combined with distilled water (10 mL) in a 50 mL centrifuge tube.…”

Section: Swelling Power and Solubilitymentioning

confidence: 99%

Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

Photinam

Moongngarm

Paseephol

2016

Emir. J. Food Agric

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Relationships between thermal, rheological characteristics and swelling power for various starches

Cited by 387 publications

References 13 publications

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

Starch gelatinisation in Couette-Taylor flow apparatus

Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

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