Premium
Preparation of Nonfragmented, Completely Amorphous, Pregelatinized Maize Starches and Determination of the Effects of Fragmentation on the Adhesiveness of Their Pastes
Author(s) -
Amelia Irma,
BeMiller James N.
Publication year - 2009
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200900160
Subject(s) - maize starch , starch , amorphous solid , acetone , chemistry , hydrolysis , adhesive , precipitation , food science , chemical engineering , agronomy , organic chemistry , biology , physics , layer (electronics) , meteorology , engineering
The objective of this research was to prepare pregelatinized maize starches that were both completely amorphous (no crystalline structure) and unfragmented, and to apply the same method to partially depolymerized maize starches to determine the effect of fragmentation on the degree of stickiness (tackiness, adhesiveness). Amorphous pregelatinized normal maize starch could be prepared by precipitation of a paste with acetone. Precipitation with a polar organic solvent was not applicable for the preparation of amorphous, pregelatinized waxy maize starch, because a sticky, cohesive and adhesive mass was produced. Therefore, freeze drying was used to prepare amorphous pregelatinized waxy maize starch. Limited acid‐catalyzed hydrolysis of normal maize starch before pregelatinization increased stickiness up to a maximum, after which the degree of stickiness decreased. In all aspects of this research, it was clear that the behavior of waxy maize starch was rather different than that of normal maize starch.