NDLI: Retrogradation kinetics of cross-linked and acetylated corn starches under high hydrostatic pressure

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Retrogradation kinetics of cross-linked and acetylated corn starches under high hydrostatic pressure

Content Provider	Springer Nature Link
Author	Kim, Sang Kab Choi, Seung Hyun Choi, Hyun Wook Ko, Jae Heung Kim, Wooki Kim, Dae Ok Kim, Byung Yong Baik, Moo Yeol
Copyright Year	2015
Abstract	Retrogradation kinetics of conventionally and high hydrostatic pressure (HHP)-assisted chemically modified (cross-linked with sodium trimetaphosphate/sodium tripolyphosphate (STMP/STPP) and acetylated with acetic anhydride) corn starches were investigated. During storage at 4°C, the glass transition temperature (Tg′) and the ice melting enthalpy were measured using differential scanning calorimetry (DSC), and relative crystallinity was measured using an X-ray diffractometer (XRD). In both conventionally and HHP-assisted modified corn starches, the Tg′ value and relative crystallinity increased during first 7–10 days of storage, then stabilized, whereas the ice melting enthalpy decreased until 10 days of storage, then remained constant. HHP-assisted modified starch showed different retrogradation kinetics from conventionally modified starch. However, the retrogradation rates of both samples were lower than for native corn starch. Although the Tg′ value, the ice melting enthalpy, and relative crystallinity represent different physicochemical properties, all can be used as indicators for evaluation of starch retrogradation.
Starting Page	85
Ending Page	90
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	24
Issue Number	1
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2015-02-28
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	high hydrostatic pressure modified starch retrogradation glass transition relative crystallinity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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