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Effect of lime concentration on gelatinized maize starch dispersions properties
- Lobato-Calleros, C., Hernandez-Jaimes, C., Chavez-Esquivel, G., Meraz, M., Sosa, E., Lara, V.H., Alvarez-Ramirez, J., Vernon-Carter, E.J.
- Food chemistry 2015 v.172 pp. 353-360
- Fourier transform infrared spectroscopy, X-radiation, amylose, calcium, calcium hydroxide, corn starch, crystal structure, dispersions, electrochemistry, gelatinization, gels, ions, loss modulus, microstructure, particle size distribution, storage modulus, viscoelasticity
- Maize starch was lime-cooked at 92°C with 0.0–0.40% w/w Ca(OH)2. Optical micrographs showed that lime disrupted the integrity of insoluble remnants (ghosts) and increased the degree of syneresis of the gelatinized starch dispersions (GSD). The particle size distribution was monomodal, shifting to smaller sizes and narrower distributions with increasing lime concentration. X-ray patterns and FTIR spectra showed that crystallinity decreased to a minimum at lime concentration of 0.20% w/w. Lime-treated GSD exhibited thixotropic and viscoelastic behaviour. In the linear viscoelastic region the storage modulus was higher than the loss modulus, but a crossover between these moduli occurred in the non-linear viscoelastic region. The viscoelastic properties decreased with increased lime concentration. The electrochemical properties suggested that the amylopectin-rich remnants and the released amylose contained in the continuous matrix was firstly attacked by calcium ions at low lime levels (<0.20% w/w), disrupting the starch gel microstructure.