Understanding molecular weight reduction of starch during heating-shearing processes

R.M. van den Einde, A.J. van der Goot, R.M. Boom

Research output: Contribution to journalArticleAcademicpeer-review

60 Citations (Scopus)

Abstract

Recent understanding of the mechanisms underlying the changes in molecular weight of starch as a function of process parameters during thermomechanical treatment, for example extrusion, holds promise towards more effective optimization of thermomechanical processes according to the desired modification of molecular weight. This paper summarizes recent advances in theoretical understanding and experimental methods. Empirical observations from extruder experiments can be better understood on this basis. The current status in this field has opened up potential for developing new equipment in which the main process parameters, which normally occur simultaneously, can be separated and optimized. This will create a much wider window for product-oriented process design and for new products.
Original languageEnglish
Pages (from-to)2396-2404
JournalJournal of Food Science
Volume68
Issue number8
Publication statusPublished - 2003

Keywords

  • twin-screw extruder
  • plasticized wheat-starch
  • waxy-maize starch
  • extrusion-cooking
  • corn meal
  • in-line
  • extensional viscosity
  • functional-properties
  • rheological behavior
  • potato starch

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