Science and Technology of Food Industry

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CN   11-1759/TS
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RU Yuan, WANG Lei, ZHOU Jun, HOU Han-xue, LIU Chuan-fu, DAI Yang-yong, DONG Hai-zhou. Effect of dry heating on properties of corn starch[J]. Science and Technology of Food Industry, 2015, (16): 138-141. DOI: 10.13386/j.issn1002-0306.2015.16.020
Citation: RU Yuan, WANG Lei, ZHOU Jun, HOU Han-xue, LIU Chuan-fu, DAI Yang-yong, DONG Hai-zhou. Effect of dry heating on properties of corn starch[J]. Science and Technology of Food Industry, 2015, (16): 138-141. DOI: 10.13386/j.issn1002-0306.2015.16.020
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Effect of dry heating on properties of corn starch

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  • Properties of corn starch treated before and after dry heating were studied in this paper,and effects of the dry heating on solubility,pasting properties,thermal characteristics,microstructure and crystal structure were examined. The results showed that when the treatment temperature was lower than 150 ℃,compared with native starch,the solubility,pasting temperature and paste viscosity of modified starch decreased. When the treatment temperature was 150 ℃,modified starch had lower solubility,pasting properties. After dry heating treatment,the granules of modified starch bonded and there were some holes on its surface.
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