Impact of static and dynamic modes of semi-dry heat reaction on the characteristics of starch citrates
- Authors
- Hong, Jung Sun; Chung, Hyun-Jung; Lee, Byung-Hoo; Kim, Hyun-Seok
- Issue Date
- 1-Apr-2020
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Starch citrate; Semi-dry heat reaction; Dynamic mode; Extruder; Physicochemical property
- Citation
- CARBOHYDRATE POLYMERS, v.233
- Journal Title
- CARBOHYDRATE POLYMERS
- Volume
- 233
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/26072
- DOI
- 10.1016/j.carbpol.2020.115853
- ISSN
- 0144-8617
- Abstract
- The objective of this study was to demonstrate the validity of dynamic semi-dry heat reaction (SDHR) by investigating the effects of static and dynamic SDHR on the characteristics of starch citrates. The starch (normal and waxy corn)-citric acid (CA) mixture was heated in a convection oven (static mode) or a twin-screw extruder without a die (dynamic mode). The ester bonds of starch citrates were confirmed by FT-IR, and their molar degree of substitution did not differ between the reaction modes for the tested starch genotypes. Starch citrates by dynamic SDHR exhibited higher relative crystallinity, resistant starch content, solubility, swelling power, and gelatinization compared to those by static SDHR. Although static SDHR did not show a viscosity development during pasting, dynamic SDHR increased their pasting viscosities. Overall, these results suggest that dynamic SDHR could improve the defects (i.e., lack of solubility, swelling, and pasting attributes) of the traditional starch citrates.
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Collections - 바이오나노대학 > 식품생물공학과 > 1. Journal Articles
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