Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology

Liu, Yunfei, Chen, Jun, Luo, Shunjing, Li, Cheng, Ye, Jiangping, Liu, Chengmei and Gilbert, Robert G. (2017) Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology. Carbohydrate Polymers, 175 265-272. doi:10.1016/j.carbpol.2017.07.084


Author Liu, Yunfei
Chen, Jun
Luo, Shunjing
Li, Cheng
Ye, Jiangping
Liu, Chengmei
Gilbert, Robert G.
Title Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2017-11-01
Year available 2017
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2017.07.084
Open Access Status Not yet assessed
Volume 175
Start page 265
End page 272
Total pages 8
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Language eng
Abstract Pregelatinized starch was made from indica rice starch using a so-called "improved extrusion cooking technology" (IECT) under 30%-70% moisture content. IECT-pregelatinized starch (IPS) had higher water solubility and water absorbability compared to native starch at low temperature. For pasting properties, the breakdown and setback viscosities of IPS were significantly (p<0.05) lower than native starch, suggesting improved gel stability and reduced short-term retrogradation. The rice starch granules lost their integrity in IPS, and formed a honeycomb-like structure with increased moisture content in the raw material. These properties can be explained in terms of molecular structural features, particularly the large reduction in the size of molecules, but without significant changes in the chain-length distributions of amylopectin component, and no significant change in amylose fraction. These results indicate that IECT is suitable for preparing IPS with desirable water solubility and gel stability properties.
Keyword Improved extrusion cooking technology
Indica rice starch
Physicochemical properties
Pregelatinized starch
Structure
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID 31571875 | 31271953
SKLF-ZZA-201608
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: HERDC Pre-Audit
Queensland Alliance for Agriculture and Food Innovation
 
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