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 journalArticle

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    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

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    wheat starch
    physicochemical properties
    starch
    heat
    modified starch
    water solubility
    enthalpy
    gelatinization
    starch granules
    adhesives
    functional properties
    granules
    foods
    X-radiation
    texture
    methodology
    gels
    sampling
    temperature

    Cite this

    @article{44944125a3e5435ead90c58c72626578,
    title = "Effects of heat-moisture treatment on physicochemical properties of wheat starch",
    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 aftermodification. Increasing the treatment time dramatically enhanced all these properties.",
    keywords = "Heat-moisture treatment, Physicochemical properties, Treatment time, Wheat starch",
    author = "M Majzoobi and F Roushan and M Kadivar and A Farahnaky and N Seifzadeh",
    note = "Includes bibliographical references.",
    year = "2017",
    language = "English",
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    pages = "1--6",
    journal = "Iran Agricultural Research",
    issn = "1013-9885",
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    Effects of heat-moisture treatment on physicochemical properties of wheat starch. / Majzoobi, M; Roushan, F; Kadivar, M; Farahnaky, A; Seifzadeh, N.

    In: Iran Agricultural Research, Vol. 36, No. 1, 2017, p. 1-6.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Effects of heat-moisture treatment on physicochemical properties of wheat starch

    AU - Majzoobi, M

    AU - Roushan, F

    AU - Kadivar, M

    AU - Farahnaky, A

    AU - Seifzadeh, N

    N1 - Includes bibliographical references.

    PY - 2017

    Y1 - 2017

    N2 - 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 aftermodification. Increasing the treatment time dramatically enhanced all these properties.

    AB - 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 aftermodification. Increasing the treatment time dramatically enhanced all these properties.

    KW - Heat-moisture treatment

    KW - Physicochemical properties

    KW - Treatment time

    KW - Wheat starch

    M3 - Article

    VL - 36

    SP - 1

    EP - 6

    JO - Iran Agricultural Research

    JF - Iran Agricultural Research

    SN - 1013-9885

    IS - 1

    ER -