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Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment

Modification of starch blend properties by contact with supercritical carbon dioxide (scCO2) was studied. Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch (WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinizatio...

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Main Authors: Sarker, Md. Zaidul Islam, Noda, Takahiro, Sharif, Khan Mohammad, Alias, Abdul Karim, Smith, Richard Lee
Format: Article
Language:English
English
English
Published: Elsevier B.V. 2014
Subjects:
Q Science (General)
T Technology (General)
Online Access:http://irep.iium.edu.my/39260/1/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch.pdf
http://irep.iium.edu.my/39260/2/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_SCOPUS.pdf
http://irep.iium.edu.my/39260/3/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_WOS.pdf
http://irep.iium.edu.my/39260/
http://www.journals.elsevier.com/the-journal-of-supercritical-fluids/
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spelling my.iium.irep.392602017-09-26T01:57:46Z http://irep.iium.edu.my/39260/ Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment Sarker, Md. Zaidul Islam Noda, Takahiro Sharif, Khan Mohammad Alias, Abdul Karim Smith, Richard Lee Q Science (General) T Technology (General) Modification of starch blend properties by contact with supercritical carbon dioxide (scCO2) was studied. Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch (WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinization temperature (TP) was 13 ◦C. The WS–PS and WS–CS blends exhibited a decrease in TP of 13 to 17 ◦C. Reduction in TP by treatment was 10 to 18 ◦C for all blend ratios. Conditions for lowering the starch blend TP were determined to be a minimum contact time of 1 h with scCO2 at 60 ◦C and 20 MPa. Swelling of starch granules that leads to the lowering of TP involves both kinetic and physicochemical factors. Gelatinization of wheat starch blends with scCO2 pressure treatment provides a versatile and non-thermal method for modifying the properties of ingredients used in food processing applications. Elsevier B.V. 2014-11-01 Article REM application/pdf en http://irep.iium.edu.my/39260/1/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch.pdf application/pdf en http://irep.iium.edu.my/39260/2/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/39260/3/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_WOS.pdf Sarker, Md. Zaidul Islam and Noda, Takahiro and Sharif, Khan Mohammad and Alias, Abdul Karim and Smith, Richard Lee (2014) Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment. The Journal of Supercritical Fluids, 95. pp. 499-505. ISSN 0896-8446 http://www.journals.elsevier.com/the-journal-of-supercritical-fluids/
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
English
topic Q Science (General)
T Technology (General)
spellingShingle Q Science (General)
T Technology (General)
Sarker, Md. Zaidul Islam
Noda, Takahiro
Sharif, Khan Mohammad
Alias, Abdul Karim
Smith, Richard Lee
Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
description Modification of starch blend properties by contact with supercritical carbon dioxide (scCO2) was studied. Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch (WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinization temperature (TP) was 13 ◦C. The WS–PS and WS–CS blends exhibited a decrease in TP of 13 to 17 ◦C. Reduction in TP by treatment was 10 to 18 ◦C for all blend ratios. Conditions for lowering the starch blend TP were determined to be a minimum contact time of 1 h with scCO2 at 60 ◦C and 20 MPa. Swelling of starch granules that leads to the lowering of TP involves both kinetic and physicochemical factors. Gelatinization of wheat starch blends with scCO2 pressure treatment provides a versatile and non-thermal method for modifying the properties of ingredients used in food processing applications.
format Article
author Sarker, Md. Zaidul Islam
Noda, Takahiro
Sharif, Khan Mohammad
Alias, Abdul Karim
Smith, Richard Lee
author_facet Sarker, Md. Zaidul Islam
Noda, Takahiro
Sharif, Khan Mohammad
Alias, Abdul Karim
Smith, Richard Lee
author_sort Sarker, Md. Zaidul Islam
title Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_short Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_full Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_fullStr Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_full_unstemmed Reduction of gelatinization temperatures of starch blend suspensionswith supercritical CO2 treatment
title_sort reduction of gelatinization temperatures of starch blend suspensionswith supercritical co2 treatment
publisher Elsevier B.V.
publishDate 2014
url http://irep.iium.edu.my/39260/1/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch.pdf
http://irep.iium.edu.my/39260/2/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_SCOPUS.pdf
http://irep.iium.edu.my/39260/3/39260_Reduction%20of%20gelatinization%20temperatures%20of%20starch_WOS.pdf
http://irep.iium.edu.my/39260/
http://www.journals.elsevier.com/the-journal-of-supercritical-fluids/
_version_ 1643611593155543040
score 13.223943

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