Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties
التفاصيل البيبلوغرافية
العنوان:
Settling volume and morphology changes in cross-linked and unmodified starches from wheat, waxy wheat, and waxy maize in relation to their pasting properties
Normal wheat, waxy wheat and waxy maize starches were cross-linked with 0.01, 0.03 and 0.06% (sb) phosphorus oxychloride. The objective of this study was to correlate the morphology changes and settling volume to the pasting properties of those cross-linked and unmodified starches. Pasting and microscopic data for waxy maize starch and its cross-linked products was similar to waxy wheat starch, except changes occurred at ∼5 °C higher in temperature. At 6% solids, waxy wheat starch cross-linked with 0.01% POCl3 had a greater settling volume and a higher pasting viscosity than the cross-linked waxy maize starch, but at 7 and 8% solids, waxy maize starch cross-linked with 0.03% and 0.06% POCl3 had a higher pasting viscosity. At 6% starch solids, particle volume fraction appeared to be the dominant factor controlling consistency, but at higher starch solids contents, the deformability (rigidity) of swollen granules became important in controlling viscosity.
