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KMID : 0903519950380040353
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 4 p.353 ~ p.358
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Effect of Heating Temperature on the Rheological Properties of Corn Starch
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Abstract
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The influence of dry-heat treatment(130∼220℃) on the gelatinization and rheological properties of corn starch(11.4% moisture) was examined. The enthalpy of gelatinization measured by differential scanning calorimetry decreased above 190℃. The viscosity of starch by alkali gelatinization increased as the heating temperature riled. All the values including peak viscosity on amylograms and shear stress, apparent viscosity, consistency index and yield stress of thermal-gelatinized starch dispersion showed decreasing tendencies with increasing of heating temperature from above 170℃ compared with those of raw starch. The apparent viscosity and yield stress of all the samples thermal-gelatinized at 90℃ were increased considerably with process of gelatinization time and especially their rapid increase at the early stage was observed in the 190℃ sample. But all the rheological parameters of 220℃ sample recorded very low values compared with those of the others.
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