Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (8): 105-110.doi: 10.3969/j.issn.1000-565X.2010.08.020

• Food Science & Technology • Previous Articles     Next Articles

Properties of Gelatinized Corn Starch After Freeze-Drying

Zhang Ben-shan  Gao Ling-yun  Chen Fu-quan   

  1. School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, Guangdong, China
  • Received:2010-03-08 Revised:2010-04-05 Online:2010-08-25 Published:2010-08-25
  • Contact: 张本山（1964-），男，博士，副教授，主要从事淀粉材料及污水处理研究． E-mail:lczhang@scut．edu．cn
  • About author:张本山（1964-），男，博士，副教授，主要从事淀粉材料及污水处理研究．
  • Supported by:

    国家科技支撑计划项目（2006BAD27804）;广东省科技计划项目（2009A080209002,2008A08040300,2008A08040301）

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Abstract:

In this paper, the physicochemical properties of gelatinized corn starch after vacuum freeze-drying were investigated by means of SEM, Brabender viscosity test and XRD. Then, the results were compared with those of native starch and of the pregelatinized starch after drum drying. It is found that （ 1 ） the majority of the freeze-dried gelatinized starch is loose and porous while the minority is fragmentary; （2） the trend in Brabender viscosity curve of the freeze-dried gelatinized corn starch is similar to that of native starch but is distinctly different from that of the pregelatinized starch ; （3） the XRD spectrum of the freeze-dried gelatinized corn starch is similar to that of the pregelatinized starch in terms of dispersion peak pattern, but its peak intensity is weaker; （4） the freeze-dried gelatinized corn starch is of the largest granular diameter （ i. e. , 110. 468 um） but of weak solubility in cold water and of relatively low transparency which is just a little higher than that of native starch; and （5） the freeze-dried gelatinized starch is characterized by a shear thinning behavior with low apparent viscosity and high thawing stability.

Key words: corn starch, gelatinization, freeze-drying, drum drying