Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying
- Authors: Fu, Zong-qiang , Wang, Li-jun , Li, Dong , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 88, no. 4 (2012), p. 1319-1325
- Full Text: false
- Reviewed:
- Description: Partially gelatinized starch was prepared by gelatinizing corn starch at 64-72°C followed by spray drying (inlet temperature, feed flow rate, air flow rate of 200°C, 7.2 ml/min and 0.375 m 3/h, respectively). The morphology, granule size, crystalline fraction, swelling power and gelatinizing properties of partially gelatinized starch were investigated and compared with those of native starch. The surface morphology of partially gelatinized starch granules was shriveled with multiple surface folds. The granule size of partially gelatinized starch was smaller than that of native corn starch. There was either complete absence of crystalline fraction in partially gelatinized starch or the extent of crystalline fraction was greatly reduced. The swelling power of partially gelatinized starch was higher than that of the native starch below 60°C, while it was lower than that of native starch above 60°C. There was an increase in gelatinization temperature and a decrease in gelatinization enthalpy in partially gelatinized starch compared to that of native starch. © 2012 Elsevier Ltd. All rights reserved.
Application of various drying methods to produce enzymatically hydrolyzed porous starch granules
- Authors: Gao, Fei , Li, Dong , Bi, Chonghao , Mao, Zhihuai , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 13-14 (2013), p. 1627-1634
- Full Text: false
- Reviewed:
- Description: Porous starch powders were produced by hydrolyzing corn starch with a mixture of α-amylase and glucoamylase followed by drying the hydrolyzed starch by oven, spray, and vacuum freeze-drying methods. The starch granule structure, adsorption capacity, crystalline/amorphous nature, and gelatinization behavior of both the native and porous starch samples were investigated. The porosity, adsorption capacity, and thermal stability were found to be highest in the freeze-dried porous starch while the crystallinity was highest in spray-dried porous starch. This study shows that relatively heat-stable porous starch can be produced by using enzymatic hydrolysis followed by freeze drying or spray drying. The porous starch, produced in this way, can be preferably used as an adsorbent in the food, pharmaceutical, chemical, cosmetic, and agricultural industries. © 2013 Copyright Taylor and Francis Group, LLC.
- Description: C1
Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Zhou, Yuguang , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 113, no. 3 (2012), p. 399-407
- Full Text: false
- Reviewed:
- Description: The suspensions containing starch submicron particles prepared through a novel high pressure homogenization and mini-emulsion cross-linking technology were spray dried to obtain cross-linked starch submicron particles. Dryer inlet temperature and feed flow rate were varied to investigate their effect on moisture content, glass transition temperature (T g), morphology of the starch submicron particles. The residual moisture content of the particles was below 10% (w/w) and particle had collapsed morphology. The T g of these submicron particles varied between 54 and 57°C corresponding to moisture contents of 9.78% and 8.31%, respectively and the cross-linking and the high hydrogen bond density in these submicron particles strongly affected the moisture dependence in their T g. The X-ray diffraction and FT-IR experiments revealed that these starch submicron particles were in amorphous glassy state, fully cross-linked and had very high extent of hydrogen bonding. © 2012 Elsevier Ltd. All rights reserved.
The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 90, no. 4 (2012), p. 1530-1537
- Full Text: false
- Reviewed:
- Description: The effect of NaCl on the rheological properties of suspensions containing spray dried starch nanoparticles produced through high pressure homogenization and emulsion cross-linking technique was studied. Rheological properties such as continuous shear viscosity, viscoelasticity and creep-recovery were measured. NaCl (5-20%, w/w) was found to lower viscosity quite significantly (p < 0.05), enhance the heat stability and weaken their gelling behavior compared to starch-only suspension. NaCl reduced both the storage and loss moduli of suspension within the frequency range (0.1-10 rads/s) studied. However, NaCl brought higher speed of reduction on the storage modulus than on the loss modulus, which resulted into large increase in loss angle. The creep-recovery behavior of suspension was affected by NaCl and the recovery rate was highest (86%) at 15% NaCl. The Cross, the Power law and the Burger's models followed the experimental viscosity, storage and loss moduli, and creep-recovery data well with R2 > 0.97. © 2012 Elsevier Ltd. All rights reserved.
Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 90, no. 4 (2012), p. 1732-1738
- Full Text: false
- Reviewed:
- Description: The rheological behavior of suspensions containing vacuum freeze dried and spray dried starch nanoparticles was investigated to explore the effect of these two drying methods in producing starch nanoparticles which were synthesized using high pressure homogenization and mini-emulsion cross-linking technique. Suspensions containing 10% (w/w) spray dried and vacuum freeze dried nanoparticles were prepared. The continuous shear viscosity tests, temperature sweep tests, the frequency sweep and creep-recovery tests were carried out, respectively. The suspensions containing vacuum freeze dried nanoparticles showed higher apparent viscosity within shear rate range (0.1-100 s -1) and temperature range (25-90 °C). The suspensions containing vacuum freeze dried nanoparticles were found to have more shear thinning and less thixotropic behavior compared to those containing spray dried nanoparticles. In addition, the suspensions containing vacuum freeze dried particles had stronger elastic structure. However, the suspensions containing spray dried nanoparticles had more stiffness and greater tendency to recover from the deformation. © 2012 Elsevier Ltd. All rights reserved.
Effects of drying methods on the functional properties of flaxseed gum powders
- Authors: Wang, Yong , Li, Dong , Wang, Li J. , Li, Shu Juan , Adhikari, Benu
- Date: 2010
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 81, no. 1 (2010), p. 128-133
- Full Text: false
- Reviewed:
- Description: The effects of different drying methods (spray drying, freeze drying, vacuum drying, oven drying at 80 and 105 °C, and ethanol precipitation) on the color and functional properties such as zeta potential, foaming, gelling, and emulsion properties of flaxseed gum were studied. Spray dried powders had the lightest color among all the powders. The powder obtained from ethanol precipitation had the lowest zeta potential and the resultant emulsion was in the most stable state. The ethanol precipitated powders had the best emulsion capacity and stability, better than even the untreated samples. The oven dried (105 °C) powders had the best foaming capacity and the foam stability, while the 80 °C oven dried powder had highest gel strength among all the dried samples. These results will be helpful in selecting suitable drying method depending on the functional properties of the flaxseed gum powders. © 2010 Elsevier Ltd. All rights reserved.