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Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning Calorimetry
Author(s) -
Teoh H.M.,
Schmidt S.J.,
Day G.A.,
Faller J.F.
Publication year - 2001
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.1365-2621.2001.tb16125.x
Subject(s) - differential scanning calorimetry , gluten , starch , sorption , corn meal , moisture , corn starch , food science , materials science , soybean meal , corn flour , chemistry , adsorption , raw material , composite material , organic chemistry , physics , thermodynamics , bran
Degermed cornmeal, native starch, and corn gluten meal were individually extruded. DVS technology was used to produce isotherms and to condition extrudates to a constant moisture for Tg analysis. The DVS method results are compared to a PEC method. DSC was used to determine Tg. Isotherm and Tg data for starch and corn gluten meal were used to predict cornmeal snack sorption and Tg behavior. The Tg for extruded cornmeal, dent starch, and corn gluten meal at 18.5%db moisture content were 46.2, 49.4, and 12.7 °C, respectively. This suggests that the polymeric fractions of cornmeal (starch, protein) contribute to the Tg of cornmeal approximately based on the weight fraction of each polymer.