| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7590862 | Food Chemistry | 2015 | 8 Pages |
Abstract
Pinhão starch was modified by annealing (ANN), heat-moisture (HMT) or sonication (SNT) treatments. The starch was also modified by a combination of these treatments (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Whole starch and debranched starch fractions were analyzed by gel-permeation chromatography. Moreover, crystallinity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluated. Native and single ANN and SNT-treated starches exhibited a CA-type crystalline structure while other modified starches showed an A-type structure. The relative crystallinity increased in ANN-treated starches and decreased in single HMT- and SNT-treated starches. The ANN, HMT and SNT did not provide visible cracks, notches or grooves to pinhão starch granule. SNT applied as second treatment was able to increase the peak viscosity of single ANN- and HMT-treated starches. HMT used alone or in dual modifications promoted the strongest effect on gelatinization temperatures and enthalpy.
Related Topics
Physical Sciences and Engineering
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Authors
Vânia Zanella Pinto, Nathan Levien Vanier, Vinicius Gonçalves Deon, Khalid Moomand, Shanise Lisie Mello El Halal, Elessandra da Rosa Zavareze, Loong-Tak Lim, Alvaro Renato Guerra Dias,