Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam

Abstract

Conventional hydrothermal modification of starches is a time‐ and energy‐consuming process. In this study, superheated steam treatment (SST) is used to modify the granular swelling and rheological properties of rice, corn, wheat, and potato starches, and the dependence of these modifications on starch sources is investigated. SST causes a decrease in granular swelling and structural recovery of gel network regardless of the starch source. The long‐term stability of all the starch gels is improved by SST, but their daubing performance may be degraded. In contrast, the responses of the starch gels to deformation and shear vary depending on the starch sources. The deformability, structural strength, and viscosity of corn, wheat, and potato starch gels are decreased by SST, while those of rice starch gel are increased. The shear‐thinning behavior of rice and wheat starch gels is strengthened and that of corn and potato starch gels is weakened by SST. Considering the high thermal efficiency of SS and the short treatment time (1 h) used in this study, SS treatment can be a superior alternative to conventional hydrothermal modification.

A new way to expand the application of starch and tung oil: tung oil anhydride modified starch

“…The result was consistent with the pasting properties result (the TOA starch had greater thermal stability than the natural potato starch). In addition, it was found in our previous studies that increase in the recovery capability was related to damage of starch granule to some extent (Guo et al, 2020b;Liu et al, 2019a). Therefore, this result was in accordance with the pasting properties result, which further confirmed that a certain degree of starch damage was occurred in the modification process.…”

“…The result indicated that both the starch gels were predominantly elastic. In addition, the G' and G" of both the starch gels slightly increased with the increasing of frequency, indicating that both the starch gels were weak gels, and the interior of both starch gels was covalently jointed (Liu et al, 2019a). Finally, there was no significantly difference in the G' and G" between the TOA starch gel and natural potato starch gel, indicating that the TOA did not change the viscoelasticity of potato starch.…”

Superheated steam processing of cereals and cereal products: A review

“…Because of the high heat transfer efficiency and energy conservation characteristics of SS processing, researchers have attempted to use SS processing as a starch modification method to replace hydrothermal modification (Liu, Yan, et al., 2019). The SS processing of wheat, maize, potato, and rice starches at 120°C for 1 h causes the glass transition of starch granules, thereby strengthening the intramolecular and intermolecular interactions among the amylose and amylopectin molecules, which reduces the degree of starch swelling and improves gel stability (Huang et al., 2016; Liu, Yan, et al., 2019). The time needed for SS modification, as compared to hydrothermal modification, is significantly shorter, thus making it a potentially better starch modification method (Hoover, 2010; Zavareze & Dias, 2011).…”

“…Moreover, the oxygen‐free environment can reduce quality losses in cereals caused by oxidation reactions. SS processing can also modify the properties of cereal starch, protein, and micronutrients (Hu, Wang, & Li, 2017; Hu et al., 2018; Liu, Yan, et al., 2019). Further, the redundant steam after SS processing can be collected for further utilization, thus reducing energy consumption.…”

Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage

“…If only its temperature is kept above the saturation point, it has the ability to absorb moisture and is suitable for processing dry food materials [17]. Superheated steam has a large heat transfer coefficient, high thermal efficiency, and high temperature, resulting in a short processing time and energy saving (steam can be recycled) [2,19,20]. Studies have shown that SST is an effective and feasible method of stabilization, which can effectively reduce the activities of lipase and LOX, while having little effect on phenols, flavonoids and antioxidant activity [2,[15][16][17].…”