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Changes in maize starch water sorption isotherms caused by high pressure
Author(s) -
Santos Mauro D.,
Ferreira José,
Fidalgo Liliana G.,
Queirós Rui P.,
Delgadillo Ivonne,
Saraiva Jorge A.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12273
Subject(s) - sorption , desorption , starch , adsorption , chemistry , moisture , hysteresis , monolayer , chemical engineering , organic chemistry , biochemistry , physics , quantum mechanics , engineering
Summary The effect of high pressure (300 MP a, for up to 60‐min duration) on water sorption (adsorption and desorption) properties of maize starch suspensions was studied. Increase in the pressurisation time (5–60 min) augmented linearly the water‐holding capacity of starch by 2.7‐fold. Adsorption and desorption isotherms moved to higher moisture contents with the increment of pressurisation time. These movements caused the hysteresis effect extent to decrease/increase with the pressurisation time for lower/higher water activity values. While no particular tendency was found for the effect of pressurisation time on energy‐related constants, C b ( BET ) and C g ( GAB ), the K value decreases linearly, being always higher for sorption. The monolayer value obtained using the BET model was lower compared with the GAB model, increasing linearly in both cases with the pressurisation time. The results obtained in this study are of possible technological importance for food products containing starch.