Quantifying and modeling the gelatinization properties of individual pulse-starch granules by ParCS
2023
Mo, Lanxin | Cheon, James | Frostad, John M.
A Particle Cohort Study (ParCS) apparatus was used to observe the gelatinization process of individual starch granules from four common legume starches. The size vs. time was measured for a large number of granules and for the first time we quantify the intra-sample variability of individual granules, as this information is not available from the standard techniques: starch pasting and differential scanning calorimetry. The results indicate that these legume starches have a remarkably low variability in gelatinization properties, which could be advantageous for food processing. We demonstrate that an empirical model is highly effective at describing the data and we obtain two new parameters related to gelatinization that are defined for the first time in this manuscript: granule-swelling temperature and granule-swelling rate. The accuracy of these new parameters is demonstrated by comparison with standard techniques. After proposing an alternative method for interpreting starch pasting data we show a very good correlation between all three techniques. The new methods we present here via ParCS are expected to enable increased optimization of food processing involving starch granules.
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