TY - JOUR
T1 - Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch
AU - Morales-Sánchez, E.
AU - Cabrera-Ramírez, A. H.
AU - Gaytán-Martínez, M.
AU - Mendoza-Zuvillaga, A. L.
AU - Velázquez, G.
AU - Méndez-Montealvo, M. G.
AU - Rodríguez-García, M. E.
N1 - Publisher Copyright:
© 2021 Elsevier B.V.
PY - 2021/10
Y1 - 2021/10
N2 - This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 and 125 °C, at 10 rpm. Water absorption index (WAI), water solubility index (WSI), resistant starch (RS), thermal properties, viscosity, FTIR, and X-ray were evaluated. For WAI and WSI, a gradual increase was observed on each HCE cycle. Thermal properties shown that enthalpy decrease with each HCE cycles due to more gelatinization. Viscosity properties shown a thermally stable starch conditions being directly proportional to HCE cycles. The RS increased for each 5 HCE. XRD revealed that HCE cycle changed the starch structure from an orthorhombic structure to V-type crystalline structure. Finally, it was concluded that HCE cycles is a method to produce corn starch with controlled physicochemical properties.
AB - This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 and 125 °C, at 10 rpm. Water absorption index (WAI), water solubility index (WSI), resistant starch (RS), thermal properties, viscosity, FTIR, and X-ray were evaluated. For WAI and WSI, a gradual increase was observed on each HCE cycle. Thermal properties shown that enthalpy decrease with each HCE cycles due to more gelatinization. Viscosity properties shown a thermally stable starch conditions being directly proportional to HCE cycles. The RS increased for each 5 HCE. XRD revealed that HCE cycle changed the starch structure from an orthorhombic structure to V-type crystalline structure. Finally, it was concluded that HCE cycles is a method to produce corn starch with controlled physicochemical properties.
KW - Corn starch
KW - Crystalline structure
KW - Extrusion
UR - http://www.scopus.com/inward/record.url?scp=85112749650&partnerID=8YFLogxK
U2 - 10.1016/j.ijbiomac.2021.07.189
DO - 10.1016/j.ijbiomac.2021.07.189
M3 - Artículo
C2 - 34358599
AN - SCOPUS:85112749650
SN - 0141-8130
VL - 188
SP - 620
EP - 627
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -