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

A - Papers appearing in refereed journals

Da Silva Timm, N., Lang, G. H., Ramos, A. H., Ferreira, C. D. and Oliveira, M. 2020. Effects of drying methods and temperatures on protein, pasting, and thermal properties of white floury corn. Journal of food processing and preservation. 2020, p. e14767. https://doi.org/10.1111/jfpp.14767

AuthorsDa Silva Timm, N., Lang, G. H., Ramos, A. H., Ferreira, C. D. and Oliveira, M.
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.

KeywordsCorn-based products; Floury endosperm; Gelatinization; Infrared radiation drying; Temperingdrying
Year of Publication2020
JournalJournal of food processing and preservation
Journal citation2020, p. e14767
Digital Object Identifier (DOI)https://doi.org/10.1111/jfpp.14767
Open accessPublished as non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Output statusPublished
Publication dates
OnlineJul 2020
Publication process dates
Accepted02 Jul 2020
ISSN1745-4549
PublisherWiley

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