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ARS Home » Research » Publications at this Location » Publication #162297
Title: THE EFFECT OF JET-COOKED WHEAT GLUTEN/LECITHIN BLENDS ON CORN STARCH RETROGRADATION

Author
item Mohamed, Abdellatif
item Grant, Linda

Submitted to: Corn Utilization Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 6/9/2004
Publication Date: 6/9/2004
Citation: Mohamed, A., Grant, L.A. 2004. The effect of jet-cooked wheat gluten/lecithin blends on corn starch retrogradation. (Abstract) Corn Utilization Conference Proceedings. 2004 CDROM.

Interpretive Summary:

Technical Abstract: Vital wheat gluten and lecithin (GL) (50:50) were blended and a 9.5% (W/V) slurry was jet-cooked under steam pressure of 65 psi/g inlet and 40psi/g outlet. The jet-cooked material was lyophilized and stored at 0ºC for future use. The GL blend was added at 0, 6, 11, 16, and 21% to a common corn starch. Starch gelatinization and retrogradation temperature transitions were determined using Differential Scanning Calorimetry (DSC). Starch/GL blends (5 mg) were placed into aluminum DSC pans and a 2:1 ratio of water:starch was added. The pans were hermetically sealed and heated from 25 to 120ºC to gelatinize the starch. Samples were stored in the DSC pans at 25, 4 and -20ºC for 2, 7, 15 and 20 days. After the designated storage time had elapsed, pans were reheated in the DSC to determine the effect of GL on starch retrogradation. From the DSC profiles, the onset (To) and peak (Tp) temperatures and enthalpy of gelatinization (deltaH) were determined. The change in the deltaH value was used as an indication of starch retrogradation, where a higher deltaH value indicated higher retrogradation. The deltaH values of the blends at 4ºC had higher values than the -20ºC and the ambient (25ºC) storage temperatures. Overall, the 21% GL/starch blends reduced retrogradation by 50%.