Effect of Different Modification Techniques on the Physicochemical and Thermoanalytical Properties of Wheat and Corn Starch

Öz

Anahtar Kelimeler

• -

Effect of Different Modification Techniques on the Physicochemical and Thermoanalytical Properties of Wheat and Corn Starch

Öz

Bu araştırmada, farklı modifikasyon metotları (ön çirişlendirme, asit hidrolizi ile inceltme, çapraz bağlama, dekstrinizasyon) uygulanarak elde edilen buğday ve mısır nişastalarının su alıp şişme gücü, su tutma kapasitesi, jelatinizasyon ve termoanalitik özelliklerindeki değişimler incelenmiştir. Termoanalitik özellikler bakımından, ön çirişlendirme, çapraz bağlanma ve dekstrinizasyon işlemleri nişastaların

Anahtar Kelimeler

• Modifiye nişasta, jelatinizasyon, amylogram, su tutma kapasitesi, şişme gücü

Kaynakça

1. Anonymous. 1990. Shimadzu 50 Series Thermal Analyzers Application to Foods and Phosmoceuticals. Canada: Shimadzu Corporation International Marketing Division 3.
2. Bean M.M., W.T. Yamazaki and D.H. Donelson, 1978. Wheat starch gelatinization in sugar solutions, fructose, glucose and sucrose: cake performance. Cereal Chem. 55: 945-952.
3. Certel M. and Z. Ertugay, 1992a. Physicochemical changes occurring in wheat during bulghur Çakmakçı, S. and İ. Çelik, 1995. Food Additives. production. Gıda 17: 227-234.
4. Certel M. and Z. Ertugay, 1992b. Possibility of usage of microcalorimeter in cereal technologies. I. the usage of differential scanning calorimetry in cereal technologies. Gıda 17: 93-100.
5. Chen J. and J. Jane, 1995. Effectiveness of granular cold-water soluble starch as a controlled-release matrix. Cereal Chem. 72: 265-268.
6. Christianson D.D., J.E. Hodge, D. Osborne and R.W. Detroy, 1981. Gletinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chem. 58: 513-517.
7. Comer F.W. and M.K. Fry, 1978. Purification, modification, and properties of air-classified pea starch. Cereal Chem. 55: 818-829.
8. Çağlarırmak N. and Ü. Çakmaklı, 1993. The Chemical principles in production of various modified starches. Gıda 18: 131-137. Atatürk Üniversity. Faculty of Agriculture, Rep. No: 164. Erzurum, Turkey. pp. 100-102.

9. Deffeenbaugh L.B. and C.E. Walker, 1989. Comparison of starch pasting porperties in Brabender viscoamylograph and the rapid visco analyzer. Cereal Chem. 66: 493-499.
10. Donovan V., K. Lorenz and K. Kulp, 1983. Differential Scanning Calorimetry of Heat- Moisture Treated Wheat and Potato Starches. Cereal Chem. 60: 381-387.
11. Ertugay Z. and H.G. Kotancılar, 1998. Relations between physicochemical properties of starch and firmness of crumb. Gıda 13: 115-121.
12. Gruchala L. and Y. Pomeranz, 1993. Enzyme- Resistant Starch: Studies Using Differential Scanning Calorimetry. Cereal Chem. 70: 163- 170.
13. Hofreiter B.T., K.L. Smiley, J.A. Boundy, C.L. Swanson and R.J. Fecht, 1978. Novel Modification of Cornstarch by Immobilizied α- Amylase. Cereal Chem. 55: 995-1006.
14. Karaoğlu M. M., 1998. Effects of utilization of modified starches on the cake quality. Academic Press. Erzurum. pp. 92.
15. Karaoğlu M.M., H.G. Kotancılar and İ. Çelik, 1998. The obtain of modified starch and usage in baking products. University of Atatürk, J. The Faculty of Agric. 29: 359-368.
16. Karaoğlu M.M., H.G. Kotancılar and İ. Çelik, 2001. Effects of utilization of modified starches on the cake quality. Starch/Starke 53: 162-169.
17. Karaoğlu M.M. and H. G. Kotancılar, 2002. Effect of different techniques on physicochemical and thermoanalitical properties of starch. Congress of Cereal Foods and Technology. Gaziantep, Turkey. pp. 289-297.
18. Karim A.A., M.H. Norziah and C.C. Seow, 2000. Methods for he study of starch retrogradation. Food Chem. 71: 9-36.
19. Kent N. L., 1970. Technology of Cereals. Oxford: Pergamon press Ltd. pp. 262.
20. Keskin H., 1987. Food Chemistry. İstanbul University Faculty of Engineering. Rep. No. 72. İstanbul, Turkey.
21. Knight J.W., 1969. The Starch Industry. Oxford: Pergamon Press Ltd.
22. Light J.M., 1990. Modified foods starches: why, what, where and how. Cereal Foods World 35: 1081-1092.
23. Luallen T. E., 1985. Starch as a functional ingredient. Food Technology 39: 59-63.
24. Miller L.A., J. Gordon and E.A. Davis, 1991. Dielectric and thermal transition properties of chemically modified starches during heating. Cereal Chem. 68: 441-448.
25. Ortoefer F. T., 1984. Corn Starch Modificationed Uses. In Watson, S.A.; & Ramstad, P.E. Corn Chemistry and Technology. American Association of Cereal Chemist. Minesota, pp. 449.
26. Sievert D. and Y. Pomeranz, 1990. Enzyme- Resistant Starch, II. Differential Scanning Calorimetry Studies on Heat-Treated Starches and Enzyme-Resistant Starch Residues. Cereal Chem. 67: 217-221.
27. Toykawa H., G.L. Rubenthaler, J.R. Powers and E.G. Schanus, 1989. Japanese noodle qualities. II. Starch components. Cereal Chem. 66: 387- 391.
28. Wurzburg, B. O., 1986. Forty years of industrial starch research. Cereal Foods World 31: 897- 903.
29. Zheng G.H., H.L. Han and R.S. Bhatty, 1999. Functional properties of cross-linked and hydroxypropylated waxy hull-less barley starhes. Cereal Chem. 76: 182-188.