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Study of heat–moisture treatment of potato starch granules by chemical surface gelatinization
Author(s) -
Bartz Josiane,
da Rosa Zavareze Elessandra,
Dias Alvaro Renato Guerra
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8153
Subject(s) - starch gelatinization , moisture , starch , potato starch , food science , materials science , chemistry , chemical engineering , composite material , engineering
BACKGROUND Native potato starch was subjected to heat–moisture treatment ( HMT ) at 12%, 15%, 18%, 21%, and 24% of moisture content at 110 °C for 1 h, and the effects on morphology, structure, and thermal and physicochemical properties were investigated. To reveal the internal structure, 30% and 50% of the granular surface were removed by chemical surface gelatinization in concentrated LiCl solution. RESULTS At moisture contents of 12% and 15%, HTM reduced the gelatinization temperatures and relative crystallinity of the starches, while at moisture contents of 21% and 24 % both increased. The alterations on morphology, X‐ray pattern, physicochemical properties, and increase of amylose content were more intense with the increase of moisture content of HMT . CONCLUSION The removal of granular layers showed that the changes promoted by HMT occur throughout the whole granule and were pronounced at the core or peripheral region, depending of the moisture content applied during HMT . © 2016 Society of Chemical Industry