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Electric Field Gelatinization of Corn Starch: Impact on Physicochemical Properties

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Este artículo investiga el efecto de la gelatinización del almidón de maíz utilizando campos eléctricos a diversas temperaturas (100-150°C). Se analizan cambios en la viscosidad, solubilidad y absorción de agua, destacando que el tratamiento eléctrico mejora significativamente estas propiedades en comparación con métodos tradicionales.
  • main points
  • unique insights
  • practical applications
  • key topics
  • key insights
  • learning outcomes

  • • main points

    • 1
      Proporciona un análisis detallado de la gelatinización del almidón de maíz utilizando campos eléctricos.
    • 2
      Incluye datos experimentales y resultados estadísticos que respaldan las afirmaciones.
    • 3
      Discute las ventajas de la tecnología de campos eléctricos sobre métodos tradicionales.

  • • unique insights

    • 1
      La gelatinización a temperaturas superiores a 150°C es posible con campos eléctricos, lo que no se había documentado previamente.
    • 2
      El tratamiento eléctrico mejora la homogeneidad térmica y la eficiencia energética en comparación con métodos convencionales.

  • • practical applications

    • El artículo ofrece información valiosa para investigadores y profesionales en la industria alimentaria sobre métodos innovadores para mejorar las propiedades del almidón.

  • • key topics

    • 1
      Gelatinización del almidón
    • 2
      Campos eléctricos en procesamiento de alimentos
    • 3
      Propiedades fisicoquímicas del almidón

  • • key insights

    • 1
      Presenta un enfoque innovador en el tratamiento del almidón utilizando campos eléctricos.
    • 2
      Ofrece datos experimentales que demuestran mejoras significativas en propiedades del almidón.
    • 3
      Contribuye al conocimiento sobre el uso eficiente de recursos en la industria alimentaria.

  • • learning outcomes

    • 1
      Understanding the impact of electric fields on starch gelatinization.
    • 2
      Ability to apply findings to improve starch properties in food applications.
    • 3
      Knowledge of energy-efficient processing methods in the food industry.
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“ Introduction to Corn Starch Gelatinization

Corn starch, a vital carbohydrate in the human diet, comprises two biopolymers of D-glucose: amylose and amylopectin. Native starch has industrial limitations like low solubility and water absorption. Gelatinization, typically achieved via autoclaving, enhances these properties. However, autoclaving consumes excessive water and has poor thermal diffusion. This article explores an alternative method using electric fields.

“ The Role of Electric Fields in Gelatinization

Electric field application is an emerging technology offering high energy efficiency and superior thermal homogeneity. It allows for gelatinization temperatures exceeding those of traditional methods. This study investigates the impact of electric field-induced gelatinization at temperatures ranging from 100°C to 150°C on corn starch's viscosity, water absorption index, and solubility.

“ Materials and Methods: Experiment Setup

The experiment utilized corn starch with 30% amylose content. Ten grams of starch, adjusted to 10% moisture, underwent a cooking process using electric fields at a heating rate of 6°C/min. Six temperatures were evaluated: 80, 100, 110, 120, 130, 140, and 150°C. After reaching the target temperature, the treatment was stopped, and the material was dehydrated, milled, and sieved for subsequent evaluation.

“ Results: Water Absorption and Solubility

The water absorption index (IAA) and water solubility index (ISA) of starches treated with electric fields at different temperatures were analyzed. Significant differences (p<0.05) were observed compared to native starch. The IAA increased significantly with rising processing temperatures, with values ranging from 4.46± 0.52 to 8.40± 0.54 g of gel/g of flour. Similarly, the ISA also increased significantly with temperature, ranging from 4.38± 0.72 to 7.49± 0.14.

“ Viscosity Profile Analysis

The viscosity profiles of the gelatinized starches showed a general temperature effect. A significant decrease in maximum viscosity was observed with electric field treatment. The maximum viscosity values were 3295, 3084, 2151, 1587, 2148, and 2097 cP for treatments at 100, 110, 120, 130, 140, and 150°C, respectively. Initial viscosity increased with treatment temperature, while minimum and final viscosities decreased.

“ Impact of Electric Field Treatment on Viscosity

The study revealed that increasing the temperature significantly (p<0.05) increased initial viscosity and decreased maximum, minimum, and final viscosities. The starch treated at 150°C exhibited the highest water absorption, correlating with higher initial and maximum viscosity values. This suggests that electric field treatment at higher temperatures promotes gelatinization and the formation of macromolecular rearrangements, enhancing water absorption capacity.

“ Conclusions: Benefits of Electric Field Gelatinization

Electric field application allows for corn starch gelatinization at temperatures up to 150°C under low moisture conditions. This treatment directly impacts the viscosity profile based on the temperature used. Gelatinization via electric fields increases initial viscosity and decreases maximum viscosity, enhancing water absorption and solubility. This functional property is crucial for starches used as thickening agents.

“ References

References from the original article are listed here.

 Original link: https://academia-journals.squarespace.com/s/Tomo-06-Articulos-del-Congreso-Academia-Journals-Celaya-2021.pdf

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