Properties of gelatinized corn starch after freeze-drying

被引：0
作者：
Zhang B.-S. [1 ]
Gao L.-Y. [1 ]
Chen F.-Q. [1 ]
机构：
[1] School of Light Industry and Food Sciences, South China University of Technology
来源：
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | 2010年 / 38卷 / 08期
关键词：
Corn starch; Drum drying; Freeze-drying; Gelatinization;
D O I：
10.3969/j.issn.1000-565X.2010.08.020
中图分类号：
学科分类号：
摘要：
In this paper, the physicochemical properties of gelatinized corn starch after vacuum freeze-drying were investigated by means of SEM, Brabender viscosity test and XRD. Then, the results were compared with those of native starch and of the pregelatinized starch after drum drying. It is found that (1) the majority of the freeze-dried gelatinized starch is loose and porous while the minority is fragmentary; (2) the trend in Brabender viscosity curve of the freeze-dried gelatinized corn starch is similar to that of native starch but is distinctly different from that of the pregelatinized starch; (3) the XRD spectrum of the freeze-dried gelatinized corn starch is similar to that of the pregelatinized starch in terms of dispersion peak pattern, but its peak intensity is weaker; (4) the freeze-dried gelatinized corn starch is of the largest granular diameter (i.e., 110.468 μm) but of weak solubility in cold water and of relatively low transparency which is just a little higher than that of native starch; and (5) the freeze-dried gelatinized starch is characterized by a shear thinning behavior with low apparent viscosity and high thawing stability.
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页码：105 / 110
页数：5
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