Physical and molecular properties of re-extruded starches as affected by extruder screw configuration

Journal of Food Science

Volumn 61, Issue 3, 1996, Pages 596-600

  Kollengode, Anantha N ^a   Sokhey, Avtar S ^b   Hanna, Milford A ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b Shade Pasta Inc   (United States)

Author keywords

corn starch; extrusion cooking; molecular properties; screw configuration; wheat

Indexed keywords

EID: 0029796762     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb13166.x     Document Type: Article

References (22)

1. Chinnaswamy, R. and Hanna, M.A. 1988a. Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chem. 65: 138.
2. Chinnaswamy, R. and Hanna, M.A. 1988b. Optimum extrusion-cooking conditions for maximum expansion of corn starch. J. Food Sci. 53: 834.
3. Chinnaswamy, R. and Hanna, M.A. 1990. Macromolecular and functional properties of native and extrusion-cooked corn starch. Cereal Chem. 67: 490.
4. Colonna, P., Doublier, J.L., Melcion, J.P., De Monrdeon, F, and Mercier, C. 1984. Extrusion-cooking and drum drying of wheat starch. I. Physical and macromolecular modifications. Cereal Chem. 61: 538.
5. Davidson, V.J., Paton, D., Diosady, L.L., and Larocque, G. 1984. Degradation of wheat starch in single-screw extruder: characteristics of extruded starch polymers, J. Food Sci. 49: 453.
6. Dubois, M., Gilles, K.A., Hamilton, J.K., Roberts, P.A., and Smith, F. 1956. Colorimetric method for determining sugars and related substances. Anal. Chem. 28: 246.
7. Greenwood, C.T. 1967. The thermal degradation of starch. Adv. Carb. Chem. 22: 483.
8. Gomez, M.H. and Aguilera, J.M. 1963. Changes in the starch fraction during extrusion cooking of corn. J. Food Sci. 48: 378.
9. Guy, R.C.E. and Home, A.W. 1988. Extrusion and co-extrusion of cereals. In Food Structure: Its creation and evaluation, J.M.W. Blandshard and J.R. Mitchell (Ed.), p. 334. Butterworths Press: London.
10. Meuser, F., Von Lengerich, B., and Doehler, F. 1982. The influence of extrusion parameters on the functional properties of wheat starch. Starke 34: 336.
11. Owusu-Ansah, J, van de Voort, F.R., and Stanley, D.W. 1983. Physicochemical changes in corn starch as a function of extrusion variables. Cereal Chem. 60: 319.
12. Rodis, P., Wen, L.F., and Wasserman, B.P. 1993. Assessment of extrusion-induced starch fragmentation by gel-permeation chromatography and methylation analysis. Cereal Chem. 7: 152.
13. Rundle, R.E. and French, D. 1943. The configuration of starch and the starcn-I complex. II Optical properties of crystalline starch fraction. J. Amer. Chem. Soc. 65: 558.
14. SAS Institute, Inc. 1989. Statistical Package SAS version 6.0. SAS Analytical Inst., Cary, NC.
15. Sokhey, A.S. and Chinnaswamy, R. 1992. Physicochemical properties of irradiation modified starch extradates. Food Structure. 11: 361.
16. Sokhey, A.S., Kollengode, A.N., and Hanna, M.A. 1994. Screw configuration effects on corn starch expansion during extrusion. J. Food Sci. 59: 895.
17. Srivastava, H.C., Parmar, R.S., and Dave, G.B. 1970. Studies on dextrinization. Part I. Pyrodextrinization of corn starch in the absence of any added catalyst. Starke 22: 49.
18. Theander, O. and Westerlund, E. 1988. The effects on aqueous ethanol-soluble carbohydrates and protein in heat-processes whole grain wheat and white flour. J. Cereal Sci. 7: 145.
19. Thompson, A. and Wolfrom, M.L. 1958. The composition of pyrodextrins. J. Am. Chem. Soc. 80: 6618.
20. Vergnes, B., Villemaire, J.P., Colonna, P., and Tayeb, J. 1987. Theoretical computation of the isothermal flow through the reverse screw element of a twin-screw extruder. J. Food Sci. 54: 1047.
21. Wasserman, B.P. and Timpa, J. 1991. Rapid quantitative measurement of extrusion-induced starch fragmentation by automated gel permeation chromatography. Starke 43: 389.
22. Wen, L.F., Rodis, P., and Washerman, B.P. 1990. Starch fragmentation and protein insolubilization during twin-screw extrusion of corn meal. Cereal Chem. 67: 268.