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Article: Effect of steeping treatment on pasting and thermal properties of sorghum starches

TitleEffect of steeping treatment on pasting and thermal properties of sorghum starches
Authors
Issue Date2001
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2001, v. 78 n. 3, p. 303-306 How to Cite?
AbstractChemical treatments in wet milling could improve the physico-chemical properties of starch isolated from high-tannin sorghums. Sorghums Chirimaugute (medium-tannin), DC-75 (high-tannin), and SV2 (tannin-free) were steeped in water, dilute HCl (0.9%, v/v), formaldehyde (0.05%, v/v), and NaOH (0.3%, w/v) solutions before wet milling and starch separation. Pasting, textural, and thermal properties of starch were determined. Steeping in NaOH resulted in starches with higher peak viscosity (PV), cool paste viscosity (CPV), and setback than when water, HCl, and formaldehyde were used. The time to PV (Ptime) and PV temperature (Ptemp) were markedly reduced by treatment with NaOH. NaOH could have caused a degree of pregelatinization. HCl treatment gave starches with higher Ptemp and Ptime, presumably due to delayed granule swelling. Gel hardness was largely determined by the starch amylose content. The low hardness of DC-75 starch gels was slightly improved in NaOH-treated grains. Gelatinization temperatures of sorghum starches were generally low, regardless of steeping treatment. Starch from NaOH-treated grain generally had slightly higher gelatinization temperatures than when water, HCl, or HCHO was used. Chemical treatments during steeping of sorghum grains greatly affected starch properties. Dilute alkali steeping during wet milling could be used to improve properties of starch isolated from tannin-containing sorghums.
Persistent Identifierhttp://hdl.handle.net/10722/68450
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
References

 

DC FieldValueLanguage
dc.contributor.authorBeta, Ten_HK
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorTaylor, JRNen_HK
dc.contributor.authorRooney, LWen_HK
dc.date.accessioned2010-09-06T06:04:43Z-
dc.date.available2010-09-06T06:04:43Z-
dc.date.issued2001en_HK
dc.identifier.citationCereal Chemistry, 2001, v. 78 n. 3, p. 303-306en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68450-
dc.description.abstractChemical treatments in wet milling could improve the physico-chemical properties of starch isolated from high-tannin sorghums. Sorghums Chirimaugute (medium-tannin), DC-75 (high-tannin), and SV2 (tannin-free) were steeped in water, dilute HCl (0.9%, v/v), formaldehyde (0.05%, v/v), and NaOH (0.3%, w/v) solutions before wet milling and starch separation. Pasting, textural, and thermal properties of starch were determined. Steeping in NaOH resulted in starches with higher peak viscosity (PV), cool paste viscosity (CPV), and setback than when water, HCl, and formaldehyde were used. The time to PV (Ptime) and PV temperature (Ptemp) were markedly reduced by treatment with NaOH. NaOH could have caused a degree of pregelatinization. HCl treatment gave starches with higher Ptemp and Ptime, presumably due to delayed granule swelling. Gel hardness was largely determined by the starch amylose content. The low hardness of DC-75 starch gels was slightly improved in NaOH-treated grains. Gelatinization temperatures of sorghum starches were generally low, regardless of steeping treatment. Starch from NaOH-treated grain generally had slightly higher gelatinization temperatures than when water, HCl, or HCHO was used. Chemical treatments during steeping of sorghum grains greatly affected starch properties. Dilute alkali steeping during wet milling could be used to improve properties of starch isolated from tannin-containing sorghums.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleEffect of steeping treatment on pasting and thermal properties of sorghum starchesen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=78&spage=303&epage=306&date=2001&atitle=Effect+of+steeping+treatment+on+pasting+and+thermal+properties+of+sorghum+starchesen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0034992734en_HK
dc.identifier.hkuros63516en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034992734&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume78en_HK
dc.identifier.issue3en_HK
dc.identifier.spage303en_HK
dc.identifier.epage306en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridBeta, T=6603223650en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridTaylor, JRN=7405403431en_HK
dc.identifier.scopusauthoridRooney, LW=7004536380en_HK

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