Starch; Granules; Swelling; kinetic; Activation energy; Model
Abstract :
[en] The size of wheat starch granules was measured during isothermal and non-isothermal treatments and fitted using mathematical models in order to elucidate the time–temperatures dependence of the swelling phenomenon and to improve our understanding of the mechanism followed by granules during gelatinization. Upon the onset temperature of gelatinization, starch granules size increase rapidly and tend to reach equilibrium values that depend on the temperature and heating rate applied. The most accurate fitting of granule size observed overall isothermal treatments was obtained with the third-order kinetic and the Weibull empirical models. The activation energy of swelling calculated for isothermal treatment varied between 41 and 318 kJ mol 1, depending on the mathematical model considered. Therefore, without a consensus on the mechanism and order of reaction followed during gelatinization, the meaningful of kinetic parameters calculated using mathematical models seems highly questionable. During non-isothermal treatments at lower heating rate, it seems like a limitation of the swelling capacity of granules was induced. This phenomenon was attributed to restructuration occurred inside of granules. So, forecasting the swelling behaviour of starch granules during non-isothermal treatment has to consider both the time–temperature and the heating rate applied.
Disciplines :
Food science
Author, co-author :
Malumba Kamba, Paul ; Université de Liège - ULiège > Chimie et bio-industries > Labo. d'Ingénierie des procédés agro-alim.
Jacquet, Nicolas ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle
Delimme, Guy ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Lefebvre, Florence ; Université de Liège - ULiège > Chimie et bio-industries > Labo. d'Ingénierie des procédés agro-alim.
Bera, François ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Language :
English
Title :
The swelling behaviour of wheat starch granules during isothermal and non-isothermal treatments
scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.
Bibliography
Atwell, W.A., Hood, L.F., Lineback, D.R., Varriano-Marston, E., Zobel, H.F., The terminology associated with basic starch phenomena (1988) Cereal Foods World, 33, pp. 306-311
Bagley, E.B., Christianson, D.D., Swelling capacity of starch and its relationship to suspension viscosity-effect of cooking time, temperature and concentration (1982) Journal of Texture Studies, 13, pp. 115-126
Biliaderis, C.G., Maurice, T.J., Vose, J.R., Starch gelatinization phenomena studied by differential scanning calorimetry (1980) Journal of Food Science, 45, pp. 1669-1680
Calzetta Ressio, A., Suarez, C., Gelatinization kinetics of amaranth starch (2001) International Journal of Food Science and Technology, 36, pp. 441-448
Chen, H., Liu, N., Fan, W., A new method to explain the model dependence of apparent activation energy derived from a single nonisothermal dynamic curve (2006) Polymer Degradation and Stability, 91, pp. 1726-1730
Chen, G., Campanella, O.H., Purkayastha, S., A dynamic model of crosslinked corn starch granules swelling during thermal processing (2007) Journal of Food Engineering, p. 81. , 500-507
Chrastil, J., Improved colorimetric determination of amylase in starches or flours (1987) Carbohydrate Research, 159, pp. 154-158
Christianson, D.D., Bagley, E.B., Apparent viscosity of dipersions of swollen cornstarch granules (1983) Cereal Chemistry, 60 (2), pp. 116-121
Donovan, J.W., Phase transitions of the starch-water system (1979) Biopolymers, 18, pp. 263-275
Doublier, J.L., Llamas, G., Le Meur, M., Rheological investigation of cereal starch pastes and gels. effect of pasting procedures (1987) Carbohydrate Polymers, 7 (4), pp. 251-275. , DOI 10.1016/0144-8617(87)90063-4
Edwards, M.A., Osborne, B.G., Henry, R.J., Effect of endosperm starch granule size distribution on milling yield in hard wheat (2008) Journal of Cereal Science, 48 (1), pp. 180-192. , DOI 10.1016/j.jcs.2007.09.001, PII S0733521007001683
Jacobs, H., Delcour, J.A., Hydrothermal modification of granular starch, with retention of the granular structure: A review (1998) Journal of Agricultural and Food Chemistry, 48 (8), pp. 2895-2905
Jacobs, H., Eerlingen, R.C., Delcour, J.A., Factors affecting the visco-amylograph and rapid visco-analyzer evaluation of the impact of annealing on starch pasting properties (1996) Starch/Staerke, 48 (7-8), pp. 266-270
Jenkins, P.J., Donald, A.M., Gelatinisation of starch: A combined SAXS/WAXS/DSC and SANS study (1998) Carbohydrate Research, 308 (1-2), pp. 133-147. , DOI 10.1016/S0008-6215(98)00079-2, PII S0008621598000792
Karapantsios, T.D., Sakonidou, E.P., Raphaelides, S.N., Water dispersion kinetics during starch gelatinization (2002) Carbohydrate Polymers, 49 (4), pp. 479-490. , DOI 10.1016/S0144-8617(02)00005-X, PII S014486170200005X
Kokini, J.L., Lai, L.S., Chedid, L.L., Effect of starch structure on starch rheological properties (1992) Food Technology, 46 (6), pp. 124-139
Krüger, A., Zaritzky, N., Ferrero, C., Modelling corn starch swelling in batch systems: Effect of sucrose and hydrocolloids (2003) Journal of Food Engineering, 58, pp. 125-133
Malumba, P., Janas, S., Masimango, T., Sindic, M., Deroanne, C., Béra, F., Influence of drying temperature on the wet-milling performance and the proteins solubility indexes of corn kernels (2009) Journal of Food Engineering, 95, pp. 393-399
Malumba, P., Janas, S., Roiseux, O., Sinnaeve, G., Masimango, T., Sindic, M., Deroanne, C., Béra, F., Comparative study of the effect of drying temperatures and heat-moisture treatment on the physicochemical and functional properties of corn starch (2010) Carbohydrate Polymers, 79, pp. 633-641
Massaux, C., Sindic, M., Lenartz, J., Sinnaeve, G., Bodson, B., Falisse, A., Dardenne, P., Deroanne, C., Variations in physicochemical and functional properties of starches extracted from European soft wheat (Triticum aestivum L.): The importance to preserve the varietal identity (2008) Carbohydrate Polymers, 71 (1), pp. 32-41. , DOI 10.1016/j.carbpol.2007.05.012, PII S0144861707002573
Lagarrigue, S., Alvarez, G., The rheology of starch dispersions at high temperatures and high shear rates: A review (2001) Journal of Food Engineering, 50 (4), pp. 189-202. , DOI 10.1016/S0260-8774(00)00239-9, PII S0260877400002399
Lagarrigue, S., Alvarez, G., Cuvelier, G., Flick, D., Swelling kinetics of waxy maize and maize starches at high temperatures and heating rates (2008) Carbohydrate Polymers, 73, pp. 148-155
Lund, D., Influence of time, temperature, moisture, ingredients and processing conditions on starch gelatinization (1984) CRC Critical Reviews in Food Science and Nutrition, 20 (4), pp. 249-272
Okechukwu, P.E., Rao, M.A., Kinetics of cowpea starch gelatinization based on granule swelling (1996) Starch/Staerke, 48 (2), pp. 43-47
Patel, B.K., Seetharaman, K., Effect of heating rate on starch granule morphology and size (2006) Carbohydrate Polymers, 65 (3), pp. 381-385. , DOI 10.1016/j.carbpol.2006.01.028, PII S0144861706000476
Peleg, M., An empirical model for the description of moisture sorption curves (1988) Journal of Food Science, 53, pp. 1216-1219
Pielichowski, K., Tomasik, P., Sikora, M., Kinetics of gelatinization of potato starch studied by non-isothermal DSC (1998) Carbohydrate Polymers, 35 (1-2), pp. 49-54. , PII S0144861797002361
Rao, M.A., Tattiyakul, J., Granule size and rheological behavior of heated tapioca starch dispersions (1999) Carbohydrate Polymers, 38, pp. 123-132
Singh, N., Singh, J., Kaur, L., Sodhi, N.S., Gill, B.S., Morphological, thermal and rheological properties of starches from different botanical sources (2003) Food Chemistry, 81 (2), pp. 219-231. , DOI 10.1016/S0308-8146(02)00416-8, PII S0308814602004168
Tsai, M.-L., Li, C.-F., Lii, C.-Y., Effects of granular structures on the pasting behaviors of starches (1997) Cereal Chemistry, 74 (6), pp. 750-757
Vyazovkina, S., Burnhamb, A.K., Criadoc, J.M., Pérez-Maquedac, L.A., Popescud, C., Sbirrazzuolie, N., ICTAC kinetics committee recommendations for performing kinetic computations on thermal analysis data (2011) Thermochimica Acta, 520, pp. 1-19
Waigh, T.A., Gidley, M.J., Komanshek, B.U., Donald, A.M., The phase transformations in starch during gelatinisation: A liquid crystalline approach (2000) Carbohydrate Research, 328 (2), pp. 165-176. , DOI 10.1016/S0008-6215(00)00098-7, PII S0008621500000987
Zanoni, B., Schiraldi, A., Simonetta, R., A naïve model of starch gelatinization kinetics (1995) Journal of Food Engineering, 24, pp. 25-33
Similar publications
Sorry the service is unavailable at the moment. Please try again later.
This website uses cookies to improve user experience. Read more
Save & Close
Accept all
Decline all
Show detailsHide details
Cookie declaration
About cookies
Strictly necessary
Performance
Strictly necessary cookies allow core website functionality such as user login and account management. The website cannot be used properly without strictly necessary cookies.
This cookie is used by Cookie-Script.com service to remember visitor cookie consent preferences. It is necessary for Cookie-Script.com cookie banner to work properly.
Performance cookies are used to see how visitors use the website, eg. analytics cookies. Those cookies cannot be used to directly identify a certain visitor.
Used to store the attribution information, the referrer initially used to visit the website
Cookies are small text files that are placed on your computer by websites that you visit. Websites use cookies to help users navigate efficiently and perform certain functions. Cookies that are required for the website to operate properly are allowed to be set without your permission. All other cookies need to be approved before they can be set in the browser.
You can change your consent to cookie usage at any time on our Privacy Policy page.