Article (Scientific journals)
Influence of drying temperature on functional properties of wet-milled starch granules
Malumba Kamba, Paul; Massaux, Carine; Deroanne, Claude et al.
2009In Carbohydrate Polymers, 75, p. 299-306
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Keywords :
Corn; granules; starch; pasting;viscosity; texture; drying; wet-milling; Amidon; maïs; empesage; gonflement; viscosité; texture
Abstract :
[en] Relationships between swelling capacities, pasting properties, rotational flow behaviour and textural properties of hydro-thermally heated wet-milled starch granules from corn dried between 60 and 130°C were investigated. High-drying temperatures applied during the corn drying process conferred to the wet-milled starch granules (WSG) such a rigidity which reduced their swelling capacities, their water binding capacities and their water solubility index after gelatinization. These granules changes affected their pasting characteristics, their flow behaviour and several textural parameters of gel formed from the wet-milled starch granule after gelatinization. The rigidity of granules was a major factor determining the formation of either starch pastes or gels.
Disciplines :
Biochemistry, biophysics & molecular biology
Author, co-author :
Malumba Kamba, Paul  ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Massaux, Carine
Deroanne, Claude
Masimango, Thaddée
Bera, François ;  Université de Liège - ULiège > Gembloux Agro-Bio Tech
Language :
English
Title :
Influence of drying temperature on functional properties of wet-milled starch granules
Publication date :
2009
Journal title :
Carbohydrate Polymers
ISSN :
0144-8617
eISSN :
1879-1344
Publisher :
Elsevier Science
Volume :
75
Pages :
299-306
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 06 July 2010

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