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Effect of Surfactant Structure on the Pasting Properties of Wheat Flour and Starch Suspensions
Author(s) -
Mira Isabel,
Eliasson AnnCharlotte,
Persson Karin
Publication year - 2005
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-82-0044
Subject(s) - chemistry , pulmonary surfactant , starch , cationic polymerization , alkyl , aqueous solution , wheat flour , carbon chain , ammonium , viscosity , rheology , organic chemistry , polymer chemistry , food science , biochemistry , physics , materials science , quantum mechanics , composite material
Systematic studies were performed on the effect of the surfactant alkyl chain length (10–16 carbon atoms) and the head group charge/structure (anionic, cationic, nonionic) on the pasting properties of wheat flour and starch aqueous suspensions by means of a Rapid Visco Analyser (RVA). An excellent agreement was observed between the effect of surfactants on the onset temperature of the pasting process (PT) and the time to reach peak viscosity ( t peak ) of wheat flour and wheat starch suspensions. Moreover, a correlation was found between the effect of different surfactants on these two parameters. With the exception of the cationic surfactants (alkyl trimethyl ammonium bromides), the effect of surfactants (alkyl sulfates, maltosides, monoglycerides, and sucrose esters) was found to be strongly dependent on the surfactant chain length. Shorter chain surfactants (C10–C12) induced an earlier pasting, while longer chain surfactants (C14–C16) had the opposite effect. The effect of surfactants on PT and t peak of flour suspensions was enlarged when the surfactant concentration was increased from ≈1% to 15% (w/w) on a dry starch basis.