Phase behavior of a meat-starch extrudate illustrated on a state diagram

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 3026-3032

  Moraru, C I ^a   Lee, T C ^a   Karwe, M V ^a   Kokini, J L ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

DSC; Extrusion; Glass transition; Meat; Mechanical spectroscopy; Starch; State diagram

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0036812854     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08854.x     Document Type: Article

References (33)

1. AOAC 1990. Official Methods of Analysis of the Association of Official Analytical Chemists 15th Ed. Arlington, VA: AOAC. 1300 P.
2. Allen G. 1993. A history of the glassy state. In: Blanshard JMV, Lillford PJ, editors. The Glassy State in Foods. Loughborough, Leicestershire: Nottingham Univ. Press. P 1-12.
3. Appelqvist IAM, Cooke D, Gidley MJ, Lane SJ. 1993. Thermal properties of polysaccharides at low moisture: 1- An endothermic melting process and water-carbohydrate interactions. Carbohydrate Polymers 20:291-299.
4. Barrett A, Tsoubeli M, Maguire P, Beck Tan N, Conca C, Wang Y, Porter B, Taub I. 2000. Textural stability of intermediate-moisture extrudates: Effects of formulation. Cereal Chem 77(6):784-790.
5. Brake NC, Fennema OR. 1999. Glass transition values of muscle tissue. J Food Sci 64(1):10-15.
6. Brent JL, Mulvaney SJ, Cohen C, Bartsch JA. 1997. Thermomechanical glass transition of extruded cereal melts. J Cereal Sci 26:301-312.
7. Cuq B, Gontard N, Cuq JL, Guilbert S. 1997. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers. J Agric Food Chem 45:622-626.
8. Di Gioia L, Cuq B, Guilbert S. 1998. Effect of hydrophilic plasticizers on thermomechanical properties of corn gluten meal. Cereal Chem 75(4):514-519.
9. Fennema O. 1996. Food Chemistry. 3rd Ed. New York: Marcel Dekker Inc. 1069 p.
10. Gidley MJ, Cooke D, Ward-Smith S. 1993. Low moisture polysaccharide systems: Thermal and spectroscopic aspects. In: Blanshard JMV, Lillford PJ, editors. The Glassy State in Foods. Loughborough, Leicestershire: Nottingham Univ. Press. 542 p.
11. Gontard N, Guilbert S, Cuq JL. 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J Food Sci 58(1):206-211.
12. Kalichevsky MT, Jaroszkiewicz EM, Abblett S, Blanshard JMV, Lillford PJ. 1992. The glass transition of amylopectin measured by DSC, DMTA and NMR. Carbohydrate Polymers 18:77-88.
13. Kokini JL, Cocero AM, Madeka H, de Graaf E. 1994. The development of state diagrams for cereal proteins. Trends Food Sci Technol 5:281-288.
14. Kalichevsky MT, Blanshard JMV, Marsh RDL. 1993. Applications of mechanical spectroscopy to the study of glassy biopolymers and related systems. In: Blanshard JMV, Lillford PJ, editors. The Glassy State in Foods. Loughborough, Leicestershire: Nottingham Univ. Press. 542 p.
15. Lillie MA, Gosline JM.1993. The effects of swelling solvents on the glass transition in elastin and other proteins. In: Blanshard JMV, Lillford PJ, editors. The Glassy State in Foods. Loughborough, Leicestershire: Nottingham Univ. Press. P 281-302.
16. Lourdin D, Bizot H, Colonna P. 1997a. "Antiplasticization" in starch-glycerol films? J Appl Polymer Sci 63 (8):1047-1053.
17. Lourdin D, Coignard L, Bizot H, Colonna P. 1997b. Influence of equilibrium relative humidity and plasticizer concentration on the water content and glass transition of starch materials. Polymer 38(21): 5401-5406.
18. Lourdin D, Ring SG, Colonna P. 1998. Study of plasticizer-oligomer and plasticizer-polymer interactions by dielectric analysis: Maltose-glycerol and amylose-glycerol-water systems. Carbohydrate Res 306:551-558.
19. Matsumura Y, Mori T. 1996. Gelation. In: Hall G.M., editor. Methods of Testing Protein Functionality. London: New York; Blackie Academic Professional. 265 p.
20. Matveev YI, Grinberg VY, Tolstoguzov VB. 2000. The plasticizing effect of water on proteins, polysaccharides and their mixtures. Glassy state of biopolymers, food and seeds. Food Hydrocolloids 14:425-437.
21. Moates GK, Noel TR, Parker R, Ring SG. 2001. Dynamic mechanical and dielectric characterization of amylose-glycerol films. Carbohydrate Polymers 44:247-253.
22. Morales A, Kokini JL. 1999. State diagrams of soy globulins. J Rheol 43(2):315-325.
23. Ngai KL, Rendell RW, Yee AF, Plazek DJ. 1991. Antiplasticization effects on a secondary relaxation in plasticized glassy carbohydrates. Macromolecules 24(1):61-67.
24. Pereira PM, Oliveira JC. 2000. Measurement of glass transition in native wheat flour by dynamic mechanical thermal analysis (DMTA). Internat J Food Sci Technol 35:183-192.
25. Roos Y. 1995. Phase Transitions in Foods. San Diego: Academic Press. 360 p.
26. Roos Y, Karel M. 1991. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. J Food Sci 56(6):1676-1681.
27. Slade L, Levine H. 1993. Water relationships in starch transitions. Carbohydrate Polymers 21:105-131.
28. Smith DM. 1988. Meat proteins: Functional properties in comminuted meat products. Food Technol 42(4):116.
29. Thiewes HJ, Steeneken PAM. 1997. The glass transition and the sub-Tg endotherm of amorphous and native potato starch at low moisture content. Carbohydrate Polymers 32:123-130.
30. Vodovotz Y, Chinachoti P. 1996. Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysis. J Food Sci 61(5):932-937.
31. Wetton RE, Marsh RDL. 1990. Dynamic Mechanical Thermal Analysis (DMTA) of food materials. In: Carter RE, editor. Rheology of Food: Pharmaceutical and Biological Materials with General Rheology. London: Elsevier Applied Sciences. P 231-247.
32. Yuan RC, Thompson DB. 1994. Sub-Tg thermal properties of amorphous waxy starch and its derivatives. Carbohydrate Polymers 25(1):1-6.
33. Zeleznak KJ, Hoseney RC. 1987. The glass transition in starch. Cereal Chem 64(2):121-124.