Effects of heat-moisture treatment on physicochemical properties of wheat starch

M Majzoobi, F Roushan, M Kadivar, A Farahnaky, N Seifzadeh

    Research output: Contribution to journalArticlepeer-review

    20 Downloads (Pure)

    Abstract

    Modified starch has wider applications than the native starch in different food products. Therefore, a variety of methods have been developed in order to produce modified starches including chemical, physical and enzymatic methods. Amongst them, physical modifications have been known as chemical-free and hence are more acceptable. Heat-moisture treatment is a physical method for starch modification. The properties of the heat-moisture treated starch depend upon the source of starch and treatment conditions including time and temperature. The main objective of this study was to determine the functional properties of heat-moisture treated wheat starch under different conditions. Therefore, wheat starch was heat-moisture treated at 105 °C for 14 and 16 h and the physicochemical properties of the starch were studied. The results showed that the heat-moisture treatment caused the formation of some cracks and spots on the surface of the starch granules, while preserving the whole integrity of the granules. The water solubility of the samples increased while increasing the treatment time had negative effects on water solubility. The x-ray diffraction pattern of the samples remained unaffected but the degree of crystallinity increased significantly. The gelatinization temperature increased while the enthalpy of gelatinization decreased as a result of modification. Gel texture became harder, less adhesive and elastic after
    modification. Increasing the treatment time dramatically enhanced all these properties.
    Original languageEnglish
    Pages (from-to)1-6
    Number of pages6
    JournalIran Agricultural Research
    Volume36
    Issue number1
    Early online date14 Nov 2016
    Publication statusPublished - 2017

    Fingerprint Dive into the research topics of 'Effects of heat-moisture treatment on physicochemical properties of wheat starch'. Together they form a unique fingerprint.

    Cite this