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Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn

Authors :
Cristiano Dietrich Ferreira
Adriano Hirsch Ramos
Maurício de Oliveira
Gustavo Heinrich Lang
Ricardo Scherer Pohndorf
Newiton da Silva Timm
Source :
Journal of Food Processing and Preservation. 44
Publication Year :
2020
Publisher :
Hindawi Limited, 2020.

Abstract

The objective of this study was to investigate the effects of drying methods (tempering–10 min, tempering–30 min, fixed-bed, and infrared radiation) and drying air temperature (70 °C and 90 °C) on proteins, thermal, and pasting properties of white floury corn. When proteins were extracted with sodium dodecyl sulfate (SDS) only, the grains dried at 90 °C in the tempering–10 min and tempering–30 min methods showed higher absorbance on β-glutelin fraction. Regardless of the drying method, increasing the drying temperature from 70 °C to 90 °C reduced soluble protein, peak viscosity, breakdown, final viscosity, and setback. In both temperatures, a higher gelatinization enthalpy(∆H)of corn flour was observed in the tempering–10 min. The fixed-bed drying method (70 °C and 90 °C) resulted in higher soluble protein, lipase activity, peak viscosity, and breakdown, and lower acidity compared to other methods.

Details

ISSN :
17454549 and 01458892
Volume :
44
Database :
OpenAIRE
Journal :
Journal of Food Processing and Preservation
Accession number :
edsair.doi.dedup.....4cfba6b2c02a56260184ef13ee3d74a9
Full Text :
https://doi.org/10.1111/jfpp.14767