The effect of thermomechanical treatment on starch breakdown and the consequences for process design

Carbohydrate Polymers

Volumn 55, Issue 1, 2004, Pages 57-63

  Van den Einde, R M ^a   Bolsius, A ^a   Van Soest, J J G ^a   Janssen, L P B M ^b   Van der Goot, A J ^a   Boom, R M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF GRONINGEN   (Netherlands)

Author keywords

Extrusion; Intrinsic viscosity; Melting; Molecular weight reduction; Shear; Starch

Indexed keywords

CHEMICAL BONDS; DEGRADATION; EXTRUSION; HIGH TEMPERATURE EFFECTS; MOLECULAR DYNAMICS; MOLECULAR WEIGHT; RHEOMETERS; SHEAR STRESS; THERMOMECHANICAL TREATMENT; VISCOSITY;

MACROMOLECULAR DEGRADATION; MOLECULAR BREAKDOWN; SPECIFIC MECHANICAL ENERGY (SME);

STARCH;

ZEA MAYS;

EID: 0347354824     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2003.07.004     Document Type: Article

References (22)

1. Akaike H. Information theory and an extension of the maximum likelihood principle. Petrov N., Csaki F. Proceedings of the second international symposium on information theory. 1973;267-281 Akademiai Kiado, Budapest.
2. Barron C., Buleon A., Colonna P., Valle G.D. Structural modifications of low hydrated pea starch subjected to high thermomechanical processing. Carbohydrate Polymers. 43:2000;171-181.
3. Baud B., Colonna P., Valle G.D., Roger P. Macromolecular degradation of extruded starches measured by HPSEC-MALLS. Biopolymer Science: Food and Non Food Applications/Les Colloques de l'INRA. 91:1999;217-221.
4. Beyer M.K. The mechanical strength of a covalent bond calculated by density function theory. Journal of Chemical Physics. 112:(17):2000;7307-7312.
5. Bindzus W., Fayard G., van Lengerich B., Meuser F. Description of extrudate characteristics in relation to the shear stress of plasticised starches determined in-line. Starch/Staerke. 54:2002;252-259.
6. Bruemmer T., Meuser F., van Lengerich B., Niemann C. Expansion and functional properties of corn starch extrudates related to their molecular degradation, product temperature and water content. Starch/Staerke. 54:2002;9-15.
7. Chinnaswamy R., Hanna M.A. Macromolecular and functional properties of native and extrusion cooked starch. Cereal Chemistry. 67:(5):1990;490-499.
8. Colonna P., Melcion J.P., Vergnes B., Mercier C. Flow, mixing and residence time distribution of maize starch within a twin-screw extruder with a longitudinally split barrel. Journal of Cereal Science. 1:1983;115-125.
9. Colonna P., Mercier C. Macromolecular modifications of manioc starch components by extrusion-cooking with and without lipids. Carbohydrate Polymers. 3:1983;87-108.
10. Davidson V.J., Paton D., Diosady L.L., Larocque G. Degradation of wheat starch in a single-screw extruder: characteristics of extruded starch polymers. Journal of Food Science. 49:1984;453-458.
11. Diosady L.L., Paton D., Rosen N., Rubin L.J., Athanassoulias C. Degradation of wheat starch in a single-screw extruder: mechano-kinetic breakdown of cooked starch. Journal of Food Science. 50:1985;1697-1699. see also p. 1706.
12. Fujio Y., Igura N., Hayakawa I. Depolymerization of molten-moisturized-starch molecules by shearing force under high temperature. Starch/Staerke. 47:(4):1995;143-145.
13. Grandbois M., Beyer M.K., Rief M., Clausen-Schaumann H., Gaub H.E. How strong is a covalent bond? Science. 283:1999;1727-1730.
14. Igura N., Hayakawa I., Fujio Y. Effect of longer heating time on depolymerization of low moisturized starches. Starch/Staerke. 49:(1):1997;2-5.
15. Igura N., Katoh T., Hayakawa I., Fujio Y. Degradation profiles of potato starch melts through a capillary type viscometer. Starch/Staerke. 53:(12):2001;623-628.
16. 2O. Cereal Chemistry. 74:(5):1997;687-691.
17. Meuser F., van Lengerich B., Reimers H. Kochextrusion von Staerken. Vergleich experimenteller Ergebnisse zwischen Laborextrudern und Produktionsextrudern mittels Systemanalyse. Starch/Staerke. 36:(6):1984;194-199.
18. Parker R., Ollett A.L., Smith A.C. Starch melt rheology: Measurement, modelling and applications to extrusion processing. Zeuthen P. Processing and quality of foods. 1990;1.290-1.295 Elsevier, London.
19. Valle G.D., Boché Y., Colonna P., Vergnes B. The extrusion behaviour of potato starch. Carbohydrate Polymers. 28:1995;255-264.
20. Valle G.D., Colonna P., Patria A., Vergnes B. Influence of amylose content on the viscous behavior of low hydrated molten starches. Journal of Rheology. 40:(3):1996;347-362.
21. Vergnes B., Villemaire J.P., Colonna P., Tayeb J. Interrelationships between thermomechanical treatment and macromolecular degradation of maize starch in a novel rheometer with preshearing. Journal of Cereal Science. 5:1987;189-202.
22. Willett J.L., Millard M.M., Jasberg B.K. Extrusion of waxy maize starch: melt rheology and molecular weight degradation of amylopectin. Polymer. 38:(24):1997;5983-5989.