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Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn
- 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.
- Subjects :
- 0106 biological sciences
Gelatinization
General Chemical Engineering
Enthalpy
Fraction (chemistry)
01 natural sciences
Absorbance
Viscosity
chemistry.chemical_compound
0404 agricultural biotechnology
010608 biotechnology
Thermal
Infrared radiation drying
Sodium dodecyl sulfate
Lipase
Chromatography
biology
Chemistry
04 agricultural and veterinary sciences
General Chemistry
040401 food science
humanities
Floury endosperm
Air temperature
Corn-based products
Temperingdrying
biology.protein
Food Science
Subjects
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