Food Chemistry 172 (2015) 353–360

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Food Chemistry journal homepage: www.elsevier.com/locate/foodchem

Effect of lime concentration on gelatinized maize starch dispersions properties C. Lobato-Calleros a, C. Hernandez-Jaimes a,⇑, G. Chavez-Esquivel b, M. Meraz c, E. Sosa d, V.H. Lara e, J. Alvarez-Ramirez b, E.J. Vernon-Carter b a

Departamento de Preparatoria Agrícola, Universidad Autónoma Chapingo, Km 38.5 Carretera México-Texcoco, Texcoco 56230, Mexico Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico d Instituto Mexicano del Petróleo, Programa de Investigación en Integridad de Ductos, Lázaro Cárdenas No. 152, Col. San Bartolo Atepehuacan, México, D. F. 07730, Mexico e Departamento de Quimica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa 09340, Mexico b c

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Article history: Received 16 April 2014 Received in revised form 15 August 2014 Accepted 16 September 2014 Available online 28 September 2014 Keywords: Gelatinized maize starch dispersions Lime cooking Crystallinity Rheology Electrical properties

a b s t r a c t 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 (

Effect of lime concentration on gelatinized maize starch dispersions properties.

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 (...
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