The Effect of Protein and Fiber on the Kinetics of Starch Gelatinization and Melting in Waxy Corn Flour

Abstract

The in situ presence of corn proteins and fibers along with starch in waxy corn flour affect the DSC scan of starch only slightly. The kinetic behaviors of cooking waxy corn flour with limited water contents (25% and 35%, w/w) are very similar to that of cooking waxy cornstarch. There are increases in reaction rate constants for samples with 25% water content when corn flour data are compared to that of corn starch. For samples with 35% water, the rate constants are very close for flour and starch. Cooking of corn flour requires a lower activation energy than cooking of cornstarch.