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A new insight into the phase transit...

Ratnayake, R. M. Wajira Srinanda.

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A new insight into the phase transition processes of food starches.

Record Type:	Electronic resources : Monograph/item
Title/Author:	A new insight into the phase transition processes of food starches./
Author:	Ratnayake, R. M. Wajira Srinanda.
Description:	222 p.
Notes:	Source: Dissertation Abstracts International, Volume: 67-02, Section: B, page: 0617.
Contained By:	Dissertation Abstracts International67-02B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3208078
ISBN:	9780542562679

A new insight into the phase transition processes of food starches.
Ratnayake, R. M. Wajira Srinanda.

A new insight into the phase transition processes of food starches. - 222 p.

Source: Dissertation Abstracts International, Volume: 67-02, Section: B, page: 0617.

Thesis (Ph.D.)--The University of Nebraska - Lincoln, 2006.

Starch displays a unique thermal behavior, when heated in water, known as gelatinization. None of the theories documented in literature adequately explain the exact mechanisms of structural changes that occur in starch granules during gelatinization process. In this study, seven native starches, three modified starches, three resistant starches, and starch isolated from alkaline-cooked corn masa were examined to determine their phase transition behavior using light microscopy, scanning electron microscopy, differential scanning calorimetry, high-performance size exclusion chromatography, and X-ray diffraction. Starch polymers rearrange or reorganize at temperatures below the onset of the differential scanning calorimetric endotherm. This polymer rearrangement and subsequent granular restructuring that occur before complete granular disintegration is different from annealing. Analysis of modified starches revealed that cross-linking restricted or delayed these internal structural changes, and hydroxypropylation prevented the granular crystalline structure to a certain extent during phase transition. The resistant starches were more resistant to structural changes than other starches within the temperature range studied. The results concluded that starch gelatinization process is different from previously hypothesized direct order-to-disorder phase transition. It was found that starch granules heated in excess water undergo structural reorganization in the amorphous region before complete phase transition occurs. The nature and extent of these structural changes depend on starch type and the intensity of the hydrothermal treatment.

ISBN: 9780542562679Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

A new insight into the phase transition processes of food starches.
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020 $a 9780542562679
035 $a (UnM)AAI3208078
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100 1 $a Ratnayake, R. M. Wajira Srinanda. $3 1919851
245 1 2 $a A new insight into the phase transition processes of food starches.
300 $a 222 p.
500 $a Source: Dissertation Abstracts International, Volume: 67-02, Section: B, page: 0617.
500 $a Adviser: David S. Jackson.
502 $a Thesis (Ph.D.)--The University of Nebraska - Lincoln, 2006.
520 $a Starch displays a unique thermal behavior, when heated in water, known as gelatinization. None of the theories documented in literature adequately explain the exact mechanisms of structural changes that occur in starch granules during gelatinization process. In this study, seven native starches, three modified starches, three resistant starches, and starch isolated from alkaline-cooked corn masa were examined to determine their phase transition behavior using light microscopy, scanning electron microscopy, differential scanning calorimetry, high-performance size exclusion chromatography, and X-ray diffraction. Starch polymers rearrange or reorganize at temperatures below the onset of the differential scanning calorimetric endotherm. This polymer rearrangement and subsequent granular restructuring that occur before complete granular disintegration is different from annealing. Analysis of modified starches revealed that cross-linking restricted or delayed these internal structural changes, and hydroxypropylation prevented the granular crystalline structure to a certain extent during phase transition. The resistant starches were more resistant to structural changes than other starches within the temperature range studied. The results concluded that starch gelatinization process is different from previously hypothesized direct order-to-disorder phase transition. It was found that starch granules heated in excess water undergo structural reorganization in the amorphous region before complete phase transition occurs. The nature and extent of these structural changes depend on starch type and the intensity of the hydrothermal treatment.
520 $a The phase transition associated granular structural changes also occur in starch containing foods. Alkaline cooked corn masa was used as a model system to study starch phase transition in food. The proteolytic enzyme thermolysin (EC 3.4.24.27) was used successfully to isolate starch from alkaline cooked corn masa. The isolated starch was analyzed to determine the nature and degree of starch phase transition that occurred during the masa production process. It was found that starch granules could morphologically remain intact while losing their structural order when they underwent phase transition during alkaline cooking while "trapped" in the protein matrices of masa.
590 $a School code: 0138.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The University of Nebraska - Lincoln. $3 1024939
773 0 $t Dissertation Abstracts International $g 67-02B.
790 1 0 $a Jackson, David S., $e advisor
790 $a 0138
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3208078