Gelatinisation kinetics of corn and chickpea starches using DSC, RVA and dynamic rheometry
Main Article Content
Keywords
starch, corn, chickpea, kinetics, RVA, DSC
Abstract
The gelatinisation kinetics (non-isothermal) of corn and chickpea starches at different heating rates were calculated using differential scanning calorimetry (DSC), rapid visco analyser (RVA), and oscillatory dynamic rheometry. The data obtained from the DSC thermogram and the RVA profiles were fitted to Kissinger's and Ozawa's methods. Starch gelatinisation was characterised by two phases, where the first corresponded to the unfolding of amorphous region of the starch granule and the other represented the melting crystalline part. The temperature that separates the unfolding and melting of the granule parts, the breaking temperature, was recorded. Higher activation energy (Ea) was calculated for the DSC data versus the RVA. The Ea values calculated by Kissinger's method indicated that one can use either DSC or RVA to get a comparable Ea for both starches, whereas Ozawa's method showed comparable results for chickpea starch and less comparable for corn starch. The Ea of corn starch as calculated by dynamic rheometry (549 kJ/mol) was comparable.
References
Ahmed, J. and Auras, R., 2011. Effect of hydrolysis on rheological properties of lentil starch slurry. LWT-Food Science and Technology 44: 976-983.
Ahmed, J., Ramaswamy, H.S., Ayad, A. and Alli, I., 2008. Thermal and dynamic rheology of insoluble starch from Basmati rice. Food Hydrocolloids 22: 278-287.
Alamri, M.S., Hussain, S., Mohamed, A., Al-Ruquie, I.M. and Qasem, A.A.A., 2015. Effect of urea and sodium chloride on the pasting properties and gelatinisation kinetics of corn starch. Quality Assurance and Safety of Crops & Foods 7: 449-457.
Baik, M.Y., Kim, K.J., Cheon, K.C., Ha, Y.C. and Kim, W.S., 1997. Recrystallization kinetics and glass transition of rice starch gel system. Journal of Agricultural and Food Chemistry 45: 4242-4248.
Bakshi, A.S. and Singh, R.P., 1980. Kinetics of water diffusion and starch gelatinization during rice parboiling. Journal of Food Science 45: 1387-1392.
Bhavesh, K.P. and Koushik, S., 2006. Effect of heating rate on starch granule morphology and size. Carbohydrate Polymers. 65: 381-385.
Chung, H.J., Liu, Q., Donner, E., Hoover, R., Warkentin, T.D. and Vandenberg, B., 2008. Composition, molecular structure, properties, and in vitro digestibility of starches from newly released Canadian pulse cultivars. Cereal Chemistry 85: 471-479.
Freitas, R.A., Paula, R.C., Feitosa, J.P.A., Rocha, S. and Sierakowski, M.R., 2004. Amylose contents, rheological properties and gelatinization kinetics of yam (Dioscorea alata) and cassava (Manihot utilissima) starches. Carbohydrate Polymers 55: 3-8.
Hsu, S., Lu, S. and Huang, C., 2000. Viscoelastic changes of rice starch suspensions during gelatinization. Journal of Food Science 65: 215-220.
Israkarn, K., Hongsprabhas, P. and Hongsprabhas, P., 2007. Influences of granule-associated proteins on physicochemical properties of mungbean and cassava starches. Carbohydrates Polymers 68: 314-322.
Jasim, A., 2012. Rheometric non-isothermal gelatinization kinetics of mung bean starch slurry: effect of salt and sugar. Journal of Food Engineering 109: 321-328.
Juliano, B.O. and Pérez, C.M., 1986. Kinetics studies on cooking of tropical milled rice. Food Chemistry 20: 97-102.
Keetels, C.J. and Van Vliet T.A.M., 1994. Gelation and retrogradation of concentrated starch gels. In: Lineback, D.R., Pillips, G.O., Williams, P.A. and Wedlock, D.J. (eds.) Gums and stabilizers for the food industry. IRL, New York, NY, USA, pp. 271-280.
Kim, Y. and Wang, S.S., 1999. Starch cooking with limited water as affected by zein and guar gum. Journal of Food Science 64: 133-135.
Kissinger, H.E., 1956. Reaction kinetics in differential thermal analysis. Analytical Chemistry 29: 1702-1706.
Malecki, A., Prochowska-Klisch, B. and Wojciechowski, K.T., 1998. Determination of the kinetics parameters of chemical reactions of the basis of non-isothermal measurement. Journal of Thermal Analysis and Calorimetry 54: 399-406.
Mendes da Silva, C.E., Ciacco, C.F., Barberis, G.E., Solano, W.M.R. and Rettori, C., 1996. Starch gelatinization measured by pulsed nuclear magnetic resonance.Cereal Chemistry 73: 297-301.
Murphy, P., 2000. Starch. In: Phillips, G.O. and Williams, P.A. (eds.) Handbook of hydrocolloids. Woodhead Publishing, Manchester, UK, pp. 46-66.
Ojeda, C.A., Tolaba, M.P. and Suarez, C., 2000. Modeling starch gelatinization kinetics of milled rice flour. Cereal Chemistry 77: 145-147.
Ozawa, T., 1970. Kinetic analysis of derivative curves in thermal analysis. Journal of Thermal Analysis 28: 301-324.
Okechukwu, P.E. and Rao, M.A., 1996. Kinetics of cowpea starch gelatinization based on granule swelling. Starch/Stärke 48: 43-47.
Pravisani, C.I., Califano, A.N. and Calvelo, A., 1985. Kinetics of starch gelatinization in potato. Journal of Food Science 50: 657-660.
Ratnayake, W.S. and Jackson, D.S., 2007. A new insight into the gelatinization process of native starches. Carbohydrate Polymers 67: 511-529.
Rhim, J.W., Nunes, R.V., Jones, V.A. and Swartsel, K.R., 1989. Determination of kinetic parameters using linearly increasing temperature. Journal of Food Science 54: 446-450.
Riva, M., Schiraldi, A. and Piazza, L., 1994. Characterization of rice cooking – isothermal differential scanning calorimetry investi-gations. Thermochimica Acta 246: 317-328.
Slade, L. and Levine, H., 1991. Critical reviews: beyond water activity – recent advances based on an alternative approach to the assessment of food quality and safety. Food Science Nutrition 30: 115-360.
Spigno, G. and Faveri, D.M., 2004. Gelatinization kinetics of rice starch studied by non-isothermal calorimetric technique: influence of extraction method, water concentration and heating rate. Journal of Food Engineering 62: 337-344.
Suzuki, K., Kubota, K., Omichi, M. and Hosaka, H., 1976. Kinetics studies on cooking rice. Journal of Food Science 41: 1180-1183.
Teyssandier, F., Cassagnau, P., Gérard, J.F., and Mignard, N., 2011. Sol-gel transition and gelatinization kinetics of wheat starch. Carbohydrate Polymers 83: 400-406.
Wunderlich, B. 1990. The advanced thermal analysis system, ATHAS. Shin Netsu Soku-teino Shinpo 1: 71-100.
Yañez-Farias, G.A., Moreno-Valencia, J.G., Del Refugio Falcón-Villa, M. and Barrón-Hoyos, J.M., 1997. Isolation and partial characterization of starches from dry beans (Phaseolus vulgaris) and chickpeas (Cicer arietinum), grown in Sonora, Mexico. Starch/Stärke 49: 341-345.
Yeh, A.L. and Li, J.Y., 1996. Kinetics of phase transition of native, cross-linked, and hydroxypropylated rice starches. Starch/Stärke 48: 17-21.
Yoon, W.B., Gunasekaran, J.W. and Park, S., 2004. Characterization of thermorheological behavior of Alaska pollock and pacific whiting surimi. Journal of Food Science 69: 338-343.
Zhang, X., Tong, Q., Zhu, W. and Ren, F., 2013. Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose. Journal of Food Engineering 114: 255-261.
Zrinyi, M. and Horkay, F., 1987. On the elastic modulus of swollen gels. Polymer 28: 1139-1143.
Article Sidebar
Article Details
