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KMID : 0380620160480020165
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 2 p.165 ~ p.171
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Effect of Hydrothermal and Enzymatic Treatments on the Physicochemical Properties of Waxy Maize Flour
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Lee Dong-Jin
Choi So-Mang
Lim Seung-Taik
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Abstract
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Physicochemical properties of waxy maize flours prepared by hydrothermal and enzymatic treatments were evaluated. Waxy maize flours were hydrothermally treated using heat-moisture treatment (HMT) and annealing (ANN) and enzymatically treated using commercial enzymes (cellulase, proteinase, and pectinase). The HMT-modified waxy maize flours had low water absorption index (WAI), melting enthalpy, viscosity, and crystallinity. However, ANN-modified and enzymatically modified waxy maize flours had high WAI, melting enthalpy, and viscosity. X-ray diffraction analysis of ANN-modified and enzymatically modified waxy maize flours revealed a typical A-type pattern and displayed sharper crystalline peaks than those observed for the control groups (native waxy maize flours). In contrast, the crystallinity of HMT-modified waxy maize flours were decreased by hydrothermal treatment.
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KEYWORD
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waxy maize flour, heat-moisture treatment and annealing, enzymatic treatment, physicochemical properties
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