A process designed for the continuous production of starch inclusion complexes on an industrial scale

被引：0
|
作者：
Raphaelides, Stylianos N. [1 ]
Dimitreli, Georgia [1 ]
Exarhopoulos, Stylianos [1 ]
Ilia, Eleni [1 ]
Koutsomihali, Paraskevi [1 ]
机构：
[1] Food Process Engineering Laboratory, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, Thessaloniki,GR 57400, Greece
来源：
Food and Bioproducts Processing | 2015年 / 96卷
关键词：
Starch;
D O I：
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学科分类号：
摘要：
A process was designed for the continuous production of starch inclusion complexes using pregelatinized, in a drum drier, maize starch and fatty acids as raw materials. The complexes were formed in a twin screw cooker extruder operated at 80 or 100 °C and screw speeds of 80, 100, 145 or 204 rpm. The physicochemical characteristics of the extrudates were studied and the structural modifications taken place in the starch matrix, during extrusion, were investigated using XRD analysis. The results indicated that the process is quite effective for the production of starch inclusion complexes and could be ideal for the protection of sensitive and unstable bioactive compounds as well as of nutraceuticals against adverse environmental conditions and for their controlled release in the human gastrointestinal tract. © 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
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页码：245 / 255
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