CHANGES IN MOLECULAR STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH AFFECTED BY HIGH TEMPERATURE AND SHEAR

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MAJZOUBI M.; FARAHNAKI A.

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Paper Information

Journal: Journal of Water and Soil Science Year:2008 | Volume:12 | Issue:43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL) Page(s): 335-347

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Title

CHANGES IN MOLECULAR STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH AFFECTED BY HIGH TEMPERATURE AND SHEAR

Author(s)

MAJZOUBI M. | FARAHNAKI A. | Issue Writer Certificate

Keywords

WHEAT STARCHQ3

EXTRUSIONQ3

AUTOCLAVEQ3

MOLECULAR STRUCTUREQ3

SEDIMENTATION COEFFICIENTQ3

Abstract

In this research the effects of two common cooking processes of foods, namely, AUTOCLAVE and EXTRUSION cooking on the molecular and physicochemical properties of WHEAT STARCH were investigated. The results showed that the solubility of the AUTOCLAVEd samples increased with increasing the temperature while their relative viscosity decreased. These findings indicated that the molecular degradation of starch could occur during AUTOCLAVE cooking. Moreover, constant SEDIMENTATION COEFFICIENT (s-value) of amylose and decreasing the s-value of amylopectin with increasing the temperature further confirmed degradation of amylopectin in particular. The results of the extruded samples showed that reduction in water content may increase the shear and pressure produced during EXTRUSION cooking, which in turn could cause several changes in starch properties including degradation of starch granules, formation of amylose-lipid complex and degradation of amylopectin (as determined by reduction of the s-values). Also, reduction in water content could increase the puffiness of the final products and reduce the cold-water and final viscosities of the extruded samples. These observations may indicate the importance of the molecular studies of starch for better interpretation of physical changes of the final products.

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APA: Copy

MAJZOUBI, M., & FARAHNAKI, A.. (2008). CHANGES IN MOLECULAR STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH AFFECTED BY HIGH TEMPERATURE AND SHEAR. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 12(43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL)), 335-347. SID. https://sid.ir/paper/15119/en

Vancouver: Copy

MAJZOUBI M., FARAHNAKI A.. CHANGES IN MOLECULAR STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH AFFECTED BY HIGH TEMPERATURE AND SHEAR. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2008;12(43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL)):335-347. Available from: https://sid.ir/paper/15119/en

IEEE: Copy

M. MAJZOUBI, and A. FARAHNAKI, “CHANGES IN MOLECULAR STRUCTURE AND PHYSICOCHEMICAL PROPERTIES OF WHEAT STARCH AFFECTED BY HIGH TEMPERATURE AND SHEAR,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 12, no. 43 (SPECIAL ISSUE IN SCIENCES AND TECHNOLOGY OF FOOD AND ANIMAL), pp. 335–347, 2008, [Online]. Available: https://sid.ir/paper/15119/en

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