Physicochemical and functional characteristics of lentil starch
- Authors: Joshi, Matina , Aldred, Peter , McKnight, Stafford , Panozzo, Joe , Kasapis, Stefan , Adhikari, Raju , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1484-1496
- Full Text: false
- Reviewed:
- Description: The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R2 > 0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired. © 2012 Elsevier Ltd.
- Description: 2003011035
Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation
- Authors: Jayasundera, Mithila , Adhikari, Benu , Howes, Tony , Aldred, Peter
- Date: 2011
- Type: Text , Journal article
- Relation: Food Chemistry Vol. 128, no. 4 (2011), p. 1003-1016
- Full Text: false
- Reviewed:
- Description: We have investigated the amount of protein required to produce amorphous sugar powders through spray-drying. Pea protein isolate was used as a model plant protein and sodium caseinate was used as a model dairy protein. Powder recovery in a laboratory spray dryer was used as a measure of the ease of spray drying for a given formulation. More than 80% of amorphous sucrose and fructose was produced with the addition of sodium caseinate, while the pea protein isolate was able to produce only recoveries of less than 50% of amorphous sucrose. Sensitivity of low molecular weight surfactants has been demonstrated using both ionic (sodium stearoyl lactylate) and non-ionic (polysorbate-80) surfactants. Spray-dried powders were subjected to physico-chemical characterisation and dissolution experiments. The maximum solubility of all powders was obtained after 5 min of dissolution. The solubility of the sodium caseinate increased by 6-7% in the presence of fructose and low molecular weight surfactants. The solubility of the amorphous powders of sucrose-pea protein isolate was found to be lower than amorphous powders of sucrose-sodium caseinate and fructose-sodium caseinate. The addition of sucrose in water increased the solubility of the pea protein isolate from 16.84% to more than 83%. The non-ionic surfactant (Tween-80) has reduced the solubility of sucrose-pea protein isolate-Tween-80 powders significantly (p < 0.05) compared to those of sucrose-pea protein isolate-sodium stearoyl lactylate powders. The solubility of sucrose-sodium caseinate powders was comparable to that of pure sodium caseinate, indicating that addition of sucrose into 0.13% sodium caseinate does not have any significant effect on the solubility of this protein at this concentration. © 2011 Elsevier Ltd. All rights reserved.
The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods
- Authors: Jayasundera, Mithila , Adhikari, Benu , Adhikari, Raju , Aldred, Peter
- Date: 2010
- Type: Text , Journal article
- Relation: Food Hydrocolloids Vol. 25, no. 3 (2010), p. 459-469
- Full Text:
- Reviewed:
- Description: The effect of protein types and low molecular weight surfactants (LMS) on spray drying of sugar-rich foods has been studied using sucrose as a model sugar and sodium caseinate (NaCas) and pea protein isolate (PPI) as model proteins. Sodium stearoyl lactylate (SSL) and Polysorbate 80 (Tween-80) were chosen as model ionic and non-ionic LMS. The sucrose:NaCas and sucrose:PPI solid ratios were maintained at (99.5:0.5) and (99:1), respectively and spray-dried maintaining 25% solids in feed solutions. It was found that the proteins preferentially migrated to the air-water interface reasonably swiftly and the addition of LMS resulted into partial or complete displacement of the proteins from the air-water interface. More than 80% of amorphous sucrose powder was produced with the addition of 0.13% (w/w) of NaCas in feed solution. PPI was not as effective and produced less than 50% recovery even at 0.26% (w/w) in feed. Addition of 0.01-0.05% SSL displaced 2.0% and 29.3% of proteins from the surface of sucrose-NaCas-SSL droplet, respectively, resulting in a 6.5 ± 1.2% to 51.9 ± 1.9% reduction in powder recovery. The extent of protein displacement was higher when SSL was added into sucrose-PPI solution; however, the powder recovery was not much affected. The addition of 0.01% Tween-80 in sucrose-NaCas solution resulted in a 48.2 ± 1.5% reduction in powder recovery and at 0.05% concentration, it displaced a substantial amount or all the NaCas from the droplet surface and no powder was recovered. The addition of 0.01% and 0.05% Tween-80 into sucrose-PPI solution resulted into very low powder recoveries (24.9 ± 0.4% and 29.5 ± 1.8%, respectively). The glass transition temperature (Tg) results revealed that the amount of protein required for successful spray drying of sucrose-protein solutions depends on the amount of proteins present on the droplet surface but not on the bulk concentration. X-ray diffraction and scanning electron microscopy results showed that the powders of sucrose-NaCas/PPI and sucrose-NaCas/PPI with 0.01% SSL were mostly amorphous while those with sucrose-NaCas/PPI-Tween-80 (0.01%), sucrose-PPI-Tween-80 (0.05%) and sucrose-NaCas/PPI-SSL (0.05%) were crystalline. © 2010 Elsevier Ltd. All rights reserved.
Water uptake and its impact on the texture of lentils (Lens culinaris)
- Authors: Joshi, Matina , Adhikari, Benu , Panozzo, Joe , Aldred, Peter
- Date: 2010
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 100, no. 1 (2010), p. 61-69
- Full Text: false
- Reviewed:
- Description: Water uptake behavior of three cultivars of lentils (Boomer, French-green and Nugget) was studied at three different hydration temperature regimes (room temperature, 50 °C and 85 °C). Boomer had the highest amount of water uptake capacity (74.60 g water/100 g of seeds) at room temperature (20 °C) which can be linked with its pore properties. French-green lentils imbibed the largest amount of water at elevated soaking temperatures (50 °C and 85 °C) and can be attributed to its higher seed surface area to volume ratio, high protein content and relatively thinner seed coat. Water uptake at elevated temperatures (50 °C and 85 °C) were predicted by a two parameter Mitscherlich model (R2 > 0.99,
- Description: 2003008231