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Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol
Author(s) -
Jackowski R.,
Czuchajowska Z.,
Baik B.K.
Publication year - 2002
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.2002.79.1.125
Subject(s) - starch , chemistry , differential scanning calorimetry , crystallinity , ammonia , ethanol , modified starch , food science , chromatography , organic chemistry , crystallography , physics , thermodynamics
Granular cold water gelling (GCWG) starch was obtained by treatment of native chickpea starch with liquid ammonia at low temperature and atmospheric pressure. A free‐flowing powder of the gelatinized starch granules was produced by adding ethanol to the mixture of starch and liquid ammonia. Four ratios of liquid ammonia to starch (A/S) (2:1, 4:1, 6:1 and 8:1) and four ratios of starch ethanol (S/E) (1:1, 1:2, 1:3 and 1:4) were tested for production of GCWG starch. Homogenous mixtures of liquid ammonia and starch granules appeared when the A/S ratio was >4:1. Treating starch with a 4:1:3 ammonia‐starch‐ethanol (A/S/E) ratio on a w/w/v basis resulted in a free‐flowing powder of gelatinized starch, that formed a gel on addition of water at 23°C. Differential scanning calorimetry (DSC) thermograms of the GCWG starch, regardless of A/S/E ratio, displayed enthalpy values of 2.2–3.1 J/g compared with 15.5 J/g for native starch, indicating disappearance of crystallinity due to modification.