TY - JOUR
T1 - A comparison of native and acid thinned normal and waxy corn starches
T2 - Physicochemical, thermal, morphological and pasting properties
AU - Singh Sandhu, Kawaljit
AU - Singh, Narpinder
AU - Lim, Seung Taik
PY - 2007/11
Y1 - 2007/11
N2 - The starches isolated from normal and waxy corn varieties were hydrolyzed with hydrochloric acid (0.14 mol equivalent/L) and evaluated for physicochemical and functional properties. Acid thinning decreased the amylose content and swelling power but increased the solubility. The light transmittance of acid thinned (AT) starch pastes was higher than those of their native starches after similar storage intervals. The scanning electron microscopic observation demonstrated that the acid thinning did not cause any disruption of the granular crystalline structure. Native normal corn starches showed lower onset temperature (To) and peak temperature (Tp) as compared to their counterpart AT starches, whereas the reverse was observed for waxy corn starch. Enthalpy of gelatinization (ΔHgel) was lower in AT normal and waxy starches as compared to their native starches. The percentage of retrogradation (%R) was significantly higher for native corn starches as compared to their AT starches. A significant reduction in peak-(PV), trough-(TV), breakdown-(BV), final-(FV), and setback viscosity (SV) was observed by acid thinning, and the reduction was more pronounced in AT waxy starches. Among AT starches, AT waxy starch showed the lowest values of PV, TV, BV, FV and SV.
AB - The starches isolated from normal and waxy corn varieties were hydrolyzed with hydrochloric acid (0.14 mol equivalent/L) and evaluated for physicochemical and functional properties. Acid thinning decreased the amylose content and swelling power but increased the solubility. The light transmittance of acid thinned (AT) starch pastes was higher than those of their native starches after similar storage intervals. The scanning electron microscopic observation demonstrated that the acid thinning did not cause any disruption of the granular crystalline structure. Native normal corn starches showed lower onset temperature (To) and peak temperature (Tp) as compared to their counterpart AT starches, whereas the reverse was observed for waxy corn starch. Enthalpy of gelatinization (ΔHgel) was lower in AT normal and waxy starches as compared to their native starches. The percentage of retrogradation (%R) was significantly higher for native corn starches as compared to their AT starches. A significant reduction in peak-(PV), trough-(TV), breakdown-(BV), final-(FV), and setback viscosity (SV) was observed by acid thinning, and the reduction was more pronounced in AT waxy starches. Among AT starches, AT waxy starch showed the lowest values of PV, TV, BV, FV and SV.
KW - Acid thinning
KW - Corn starch
KW - Pasting
KW - Physicochemical
KW - Thermal
UR - http://www.scopus.com/inward/record.url?scp=34250801483&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2006.12.012
DO - 10.1016/j.lwt.2006.12.012
M3 - Article
AN - SCOPUS:34250801483
SN - 0023-6438
VL - 40
SP - 1527
EP - 1536
JO - LWT
JF - LWT
IS - 9
ER -