Physicochemical properties of infrared heat-moisture treated wheat starch


ISMAILOGLU S. O. , BAŞMAN A.

STARCH-STARKE, vol.68, pp.67-75, 2016 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68
  • Publication Date: 2016
  • Doi Number: 10.1002/star.201500160
  • Journal Name: STARCH-STARKE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.67-75
  • Keywords: Heat-moisture treatment, Infrared, Physical modification, Physicochemical properties, Wheat starch, THERMAL TRANSITION CHARACTERISTICS, AMYLOMAIZE-V STARCHES, CORN STARCH, MICROWAVE-RADIATION, POTATO STARCHES, NORMAL MAIZE, IMPACT, RETROGRADATION, QUALITY, CEREAL
  • Hacettepe University Affiliated: Yes

Abstract

In this study, wheat starch was tempered to 20 or 30% moisture content and infrared (IR) treated at 550 or 730W for 30, 60, 90 min. Infrared-treated wheat starch samples mostly retained birefringence and typical A-type diffraction pattern. Intensity of a new peak (at 2 theta = 20 degrees) slightly increased as the IR power increased. Relative crystallinity values decreased after the infrared treatment, especially at the higher moisture content (30%) or IR power (730 W). Significant increases in T-o, T-p, and T-c-T-o values and decrease in Delta H were observed after the infrared treatment (p < 0.05). Remarkable changes in thermal properties were observed for the starch samples treated at higher moisture contents. Decrease observed in retrogradation enthalpies of the infrared-treated wheat starches after 7 days of storage was not significant. Infrared treatment at 30% moisture content and 550 or 730W caused decreases in viscosity values. The sample treated at 30% moisture content and 730W for 90 min gave the lowest viscosity values. Results of the present study were consistent with the results of the literature using conventional heat-moisture treatment methods and this revealed that infrared heat-moisture treatment may provide an alternative route for modification of wheat starch in a shorter time.