Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch

Ikbal Zarguili (1) , Zoulikha Maache-Rezzoug (2) , Catherine Loisel (3) , Jean-Louis Doublier (4)

1 LMTAI - Laboratoire Maîtrise des Technologies Agro-Industrielles
2 LEPTIAB - Laboratoire d'Étude des Phénomènes de Transfert et de l'Instantanéité : Agro-industrie et Bâtiment
3 GEPEA - Laboratoire de génie des procédés - environnement - agroalimentaire
4 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages

Standard maize starch was hydrothermally treated at residual moisture content (~12%) by instantaneous controlled pressure drop for various pressure levels and processing times. In order to examine the homogeneity of the starch treatment, three thicknesses (1.5, 1 and 0.5 cm) were tested at 3 bar of steam pressure. For the three thicknesses, the temperature and the moisture content of starch were measured during the treatment at the bottom and the surface. The results showed an absence of gradient of temperature and moisture content only for a thickness of 0.5 cm. Gelatinization transition temperatures (To, Tp) increased after hydrothermal modifications. The change in the gelatinization temperature range was observed after DIC treatment when pressure level or processing time increased. For a high pressure (P4 bar) associated with low processing time (2 min) a total gelatinization of starch was observed. It also occurs when the processing time is important (~15 min) and pressure lower than 4 bar.

Mots clés: DIC hydrothermal treatment; Maize starch; Pregelatinized starch; DSC

Domaines: Génie des procédés

Ikbal Zarguili, Zoulikha Maache-Rezzoug, Catherine Loisel, Jean-Louis Doublier. Influence of DIC hydrothermal process conditions on the gelatinization properties of standard maize starch. Journal of Food Engineering, 2006, 77 (3), pp.454-461. ⟨10.1016/j.jfoodeng.2005.07.014⟩. ⟨hal-00413508⟩