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Capillary Rheometry of Corn Endosperm: Glass Transition, Flow Properties, and Melting of Starch
Author(s) -
Zhang W.,
Hoseney R. C.,
Faubion J. M.
Publication year - 1998
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/cchem.1998.75.6.863
Subject(s) - endosperm , chemistry , differential scanning calorimetry , capillary action , starch , extrusion , pressure drop , rheometer , viscometer , moisture , maize starch , analytical chemistry (journal) , rheology , composite material , viscosity , materials science , chromatography , thermodynamics , food science , biochemistry , physics , organic chemistry
A capillary rheometer was manufactured to study the properties of corn endosperm. Samples were tested at or near the pressures and temperatures encountered in high‐temperature, short‐time extrusion. The rheometer was designed to prevent moisture loss during testing. At a set pressure, raising the temperature caused corn endosperm particles to soften and change shape, resulting in a pressure drop as the voids in the sample were reduced. The temperature at which the pressure drop occurred was considered the glass transition temperature. Continued heating caused the pressure to rise and drop a second time as the sample softened and flowed through the capillary. Thermal analysis by differential scanning calorimetry showed that complete melting of starch crystals was not necessary to permit capillary flow. Pressure and temperature conditions sufficient to initiate flow were measured for opaque and vitreous corn flours and expressed as a boundary curve defining the flow region. The position of the curve shifted as a function of sample moisture content. The vitreous corn sample had a rough (unstable) flow that could be eliminated by addition of a small amount (2% w/w) of vegetable oil. When isolated corn starch was studied in the capillary rheometer, results showed that, under certain conditions, starch crystal melting was affected by pressure and time. A model was developed to account for the effects of pressure, temperature, time, and sample moisture on starch crystal melting.