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Starch Cooking with Limited Water as Affected by Zein and Guar Gum
Author(s) -
Kim Y.,
Wang S.S.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb09876.x
Subject(s) - guar gum , differential scanning calorimetry , starch , guar , chemistry , absorption of water , food science , maize starch , polysaccharide , materials science , biochemistry , composite material , thermodynamics , physics
DSC (Differential Scanning Calorimetry) peak temperature of starch was decreased by adding zein, but was increased by adding guar gum. Adding zein increased the initial rate of starch cooking, but adding guar gum decreased it. Kinetic studies were carried out at 115, 125, and 135°C. At25°C, zein absorbed less water than waxy corn starch, especially at water activities >0.6 where guar gum absorbed more water than starch. The strong binding of water by guar gum increased DSC‐peak‐temperature and decreased the initial rate of starch cooking. The relatively weak binding of water by zein decreased DSC peak temperature and increased the initial rate of starch cooking. Although water sorption data at cooking temperatures are difficult to measure, the kinetic data at these temperatures and DSC data could be used to supplement the sorption data.