Blending Modification of Corn Native Starch and Cross-linking Starch
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[Objective]The research aimed to study re-crystallization characteristics of starch materials.[Method]After the mixture and gelatinization of low corn cross-linking starch,native starch and high corn cross-linking starch as well as water with certain proportion,then freeze-drying was used to prepare the physical cross-linking starch.Finally,the re-crystallization performance of freeze-drying starch were studied based on differential scanning calorimeter and X-ray diffraction analytical instrument.[Result]With the decrease of corn cross-linking starch moisture,DSC peak temperature increased gradually;however,compressive strength increased at first and then decreased with the increasing of cross-linking corn starch.When the content of high corn cross-linking starch achieved 12%,compressive strength of 2 kinds of corn starch reached to the maximum,moreover,when corn native starch was 0.210 MPa,corn cross-linking starch was 0.278 MPa.[Conclusion]The higher the high corn cross-linking starch did not the better the performance,only suitable amount of high corn cross-linking starch,can improved the re-crystallization performance of starch.Keywords:
Corn starch
Waxy corn
Modified starch
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Because of the hydrophilic characteristics of native starch foams and the cost of modifying starch, the uses of starch and modified starch foams are hindered. To decrease hydrophilicity and cost of starch foams, native corn starch was blended with starch acetate and extruded. A twin-screw mixing extruder was used to produce the foams. Native starch content, screw speed, and barrel temperature had significant effects on molecular degradation of starches during extrusion. The melting temperature of extruded starch acetate/native starch foam was higher (216 degrees C) than that for starch acetate (193.4 degrees C). Strong peaks in the X-ray diffractograms of extruded starch acetate/native starch foam suggested new crystalline regions were formed. Optimum conditions for high radial expansion ratio, high compressibility, low specific mechanical energy requirement, and low water absorption index were 46.0% native starch content, 163 rpm screw speed, and 148 degrees C barrel temperature.
Corn starch
Modified starch
Potato starch
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Particle shape and size,crystal structure and paste property of acorn starch were compared with those of corn starch and cassava starch which are commonly used as raw materials for fuel ethanol production.Results showed that acorn starch is of oval-shape,its particle size is smaller than the sizes of corn starch and cassava starch.Its crystalline structure is of C type,while corn starch and cassava starch are of typical A crystal structure.The pasting temperature is higher than those of corn starch and cassava starch.The overall paste property of acorn starch is similar to corn starch.
Acorn
Corn starch
Potato starch
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In this study, three types of starch, each with a different crystal structure [corn starch(A-type), potato starch(B-type) and pea starch(C-type)] were treated usingheat at 120 ℃ for 13h in the presence of 25% moisture content. The effect ofheat-moisture treatment was studied in terms of physicochemical properties and digestibility of starch. The results showed that, compared with native starch, the crystal structures of all three starches changed afterheat-moisture treatment. The original A-type structure of corn starch changed to(A+V)-type, while both, B- and C-type structures present in potato and pea starches changed to A-type. The starch granules showed different degrees of damage on the surface, while some showed a decrease in the central intensity of the Maltese cross. The temperature required for gelatinization increased and the enthalpy values decreased in A- and B-type starches but increased in C-type. The content of resistant starch component was elevated and the anti-peptic activity was significantly enhanced. The changes in C-type starch were observed as most significant.
Potato starch
Resistant Starch
Maize starch
Corn starch
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Corn starch acetate has been synthesized by the reaction of com starch with acetic anhydride in an alkaline aqueous system. And it can be proved by the infrared spectrum. The effects of pH、temperature and time of reaction on the ace-tyl contents of corn starch acetate were studied. The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.
Corn starch
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In this study, three different modification methods (pregelatinization, acid-thinning and dextrinization) were used to produce the modified corn starches. Physicochemical and rheological properties of the native and modified corn starch were studied. In addition, the resultant modified corn starches were used at levels 5%, 10% and 15% to replace wheat flour in noodle processing. The crude protein and lipid contents of modified corn starches significantly decreased compared to native ones. Water and oil binding capacity of corn starch increased up to 1.49 and 2.35 g/g, respectively, after modifying by the pregelatinization method. Results also showed that the maximum solubility was given by dextrinized corn starch after heat treatment at 90 °C being 44.85%, which means about 5.9-fold increase in solubility as compared to native starch. However, acid-thinning modified corn starch showed a significant decreased effect on the syneresis of its gel in comparison to those of other modified starches and the native one. The maximum viscosity decreased in pregelatinized starch followed by acid-thinned starch in comparison to native corn starch. The same trend was found in the viscosity after holding at 95 °C for 15 min. The highest noodle weight and volume increases were recorded for noodles containing 5% and 10% of native corn starch followed by 10% of pregelatinized corn starch, as well as, the control. Replacing wheat flour with 5%, 10% and 15% of native or pregelatinized corn starch did not cause any negative effects on sensory attributes of noodles in comparison to the control sample. Finally, it could be concluded that the native and pregelatinized corn starch can be used up to 15% in noodle processing with high quality and acceptable sensory attributes.
Syneresis
Corn starch
Modified starch
Potato starch
Waxy corn
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The universal powder properties and the changes of powder properties of corn starch were studied,and the relativity between microstate and macro-powder properties was discussed by the modern macromolecule research method.The results indicated that the dispersibility(Ds) of corn starch gradually increased with the mesh increasing;generally,the pine installing density(Pa) of corn starch increased with the mesh increasing;The compressive density(Pp) of corn starch increased with the mesh increasing.The diameter of the corn starch dispersed in toluene was small.
Corn starch
Waxy corn
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The potato starch,corn starch and pea starch were used as compare objects to study the property of oat starch such as solubility,distensibility,freezing-thawing stability,blue value,transparency,viscosity and gelatinization.The results indicated that oat starch has higher solubility and distensibility than corn starch and pea starch,and higher blue value than potato starch and corn starch,but its freezing-thawing stability and transparency were lower than potato starch.
Corn starch
Potato starch
Maize starch
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Pullulanase
Degree of polymerization
Resistant Starch
Potato starch
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Syneresis
Retrogradation (starch)
Waxy corn
Corn starch
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In order to advance application of waxy corn in the industry,the functionalities of starch from waxy corn are studied in this experiment.Starch is extracted by the technology of wet milling.The yield of starch,the residual quantity of protein and the content of amylopectin are 56.7%,0.21%and 97.33%,respectively.The results of physicochemical properties of starch waxy corn reveal that the solubility of starch can improve with the increasing of temperature,the solubility of starch is 12%at 90℃,the transparency and freeze-thaw stability of starch are higher than before.
Waxy corn
Corn starch
Maize starch
Modified starch
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