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KMID : 1024420150190030193
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Food Engineering Progress
2015 Volume.19 No. 3 p.193 ~ p.200
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Impact of Reactive Extrusion Parameters on the Resistant Contents and Pasting Properties of Starch Citrates
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Kim Seung-Hyun
Kim Hyun-Seok
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Abstract
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This study investigated the effects of reactive extrusion conditions on resistant starch contents and pasting viscosity profiles of starch citrates prepared at 10% and 40% (dry starch weight basis, s.b) citric acid (CA) using a convection oven (CVO) and twin-screw extruder (TWE). A TWE without a die was used as a reactor for reactive extrusion (REX). REX parameters were temperatures (130-190oC), screw speeds (10-50 rpm), and passage numbers (1-7 times). The FT-IR spectra of starch citrates prepared by CVO and TWE revealed the presence of carbonyl groups of ester compounds. In starch citrates by TWE, the resistant starch (RS) contents increased with increasing temperatures, decreasing screw speeds, and increasing passage numbers. Maximum RS contents were 48.4% and 93.3% for starch citrates at 10% (190oC, 10 rpm, five passages) and 40% (170oC, 10 rpm, five passages) CA, respectively. Starch citrates prepared at 10% CA by TWE developed significant levels of pasting viscosities, except for those at 170oC and 190oC. At 40% CA, however, pasting viscosity was significantly developed for only starch citrate (150oC, 50 rpm, five passages) with 58.0% RS. Overall, REX would be a potential way of preparing starch citrate upon considering RS contents, as well as minimal losses of its physical properties.
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KEYWORD
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normal corn starch , starch citrate , reactive extrusion , resistant starch , pasting viscosity properties
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