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KMID : 1007520010100020156
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Food Science and Biotechnology
2001 Volume.10 No. 2 p.156 ~ p.160
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Thermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Scanning Calorimetry and Fluorescence Spectroscopy
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Alfred K. Anderson
Perry K. W.
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Abstract
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The effects of twin-screw extrusion processing on the thermal and hydrophobic properties of starch and protein components of wheat flour were studied using differential scanning calorimetry (DSC) and fluorescence spectroscopy (FS). Much higher temperatures of thermal transitions were observed for starch than are normally associated with starch gelatinization in DSC. Formation of amylose-lipid complexes has been suggested for such levels of transition enthalpy changes. DSC data further suggest that extrusion influenced the exothermic aggregation process between amylose and lipid. Increasing extruder die temperatures resulted in changes in the hydrophobic environment of proteins, as measured by fluorescence intensity, and the maximum fluorescence emission peak wavelengths. These data suggest that DSC and FS may be useful techniques for studying conformational changes in the major components of wheat flour due to the extrusion processing.
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