Abstract
This research investigated conditions by which maize starch granule porosity and load-carrying capacity (LCC) might be enhanced via treatment with varying citric acid concentrations (0.5–1.5M), temperatures (40–60°C), and lengths of treatment (1–8h). At the lowest temperatures (40 and 50°C), citric acid treatment induced minimal physicochemical changes to granules. In contrast, both aqueous and oil LCCs of starches treated at 60°C (0.5M citric acid, 2h) were almost doubled (15.69 and 14.48mL/10g starch, respectively), recovering 92% of the granular starch after treatment. Such treatment increased starch hydration capacity (0.97–1.91) and reduced gelatinization enthalpy (10.6–7.4J/g). More severe treatment conditions adversely impacted aqueous LCC (due to excessive granule swelling), but improved oil absorption. The basis for LCC enhancement by citric acid treatment was ascribed to leaching of starch material from granules and partial disruption of the granule crystalline structure, as opposed to starch hydrolysis or chemical substitution.
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