Study on Effect of Ultra High Pressure on Gelatinization Degree of Corn Flour

doi:10.7506/spkx1002-6630-201106033

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 148-150.doi: 10.7506/spkx1002-6630-201106033

• Processing Technology • Previous Articles Next Articles

Study on Effect of Ultra High Pressure on Gelatinization Degree of Corn Flour

LI Jian-zhen，LIU Jing-sheng*，ZHANG Da-li，ZHENG Ming-zhu，MIN Wei-hong

College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2010-12-22 Revised:2011-02-23 Online:2011-03-25 Published:2011-03-03
Contact: ZHENG Ming-zhu E-mail:397689181@qq.com

Abstract

Abstract: In order to improve process and edible quality, the effects of different pressure, holding time and corn flour concentration on gelatinization degree of corn flour were studied with corn flour as raw material by single factor experiment and orthogonal experiment, in order to improve the processing quality and food quality of corn flour. The results showed that with the increment of pressure and prolongation of holding time, the gelatinization degree enhanced. With the concentration of corn flour increasing, gelatinization degree enhanced firstly and then decreased. The results of orthogonal experiment showed that the corn flour which concentration is 15g/100 mL was gelatinized 98.66 % under pressure of 500 MPa for 20 min.

Key words: corn flour, ultra high pressure technology, gelatinization degree

CLC Number:

TS207.3

LI Jian-zhen，LIU Jing-sheng*，ZHANG Da-li，ZHENG Ming-zhu，MIN Wei-hong. Study on Effect of Ultra High Pressure on Gelatinization Degree of Corn Flour[J]. FOOD SCIENCE, 2011, 32(6 ): 148-150.

[1]	FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong. Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour [J]. FOOD SCIENCE, 2021, 42(15): 89-98.
[2]	WANG Jiaojiao, ZHENG Mingzhu, LIU Meihong, XIE Jiahan, WU Xi, JIN Zhibo, LIU Huimin, LIU Jingsheng. Effect of Baking on Zeaxanthin Content in Corn Flour [J]. FOOD SCIENCE, 2020, 41(2): 284-290.
[3]	ZHOU Xingjie, YU Shaojing, CHEN Kai, JI Mengying, TATSUMI Eizo, LUAN Guangzhong. Effect of Gelatinization by Extrusion on Physicochemical Properties of Tartary Buckwheat Flour [J]. FOOD SCIENCE, 2018, 39(11): 101-106.
[4]	QIAO Cui-hong, LI Mei-ping, ZHANG Sheng-wan*. Causes and Removal of Glossy Ganoderma Wine Turbidity [J]. FOOD SCIENCE, 2014, 35(22): 50-55.
[5]	HONG Jing, ZHENG Xue-ling*, LIU Chong, LI Li-min, SHEN Sha-sha. Relationship of Thermally Damaged Starches of Total Starch, Type-A Starch and Type-B Starch from Wheat Flourwith Gelatinization Degree and Gelatinization Characteristics [J]. FOOD SCIENCE, 2014, 35(15): 38-42.
[6]	. Effect of Corn Flour on Textural Properties of Wheat Dough and Chinese Steamed Bread [J]. FOOD SCIENCE, 2013, 34(1): 101-104.
[7]	Li-Li-Jie. Optimization of Zein Extraction from Corn Flour by Response Surface Methodology [J]. FOOD SCIENCE, 2012, 33(24): 165-169.
[8]	. Rheological Properties of Mixed Flours of Quercus mongolia Acorn and Wheat [J]. FOOD SCIENCE, 2012, 33(21): 141-144.
[9]	WANGJing-hui，LIUJing-sheng,，MINWei-hong，XIULin，WANGBao-shi. Effect of Enzymatic Modification on Corn Flour Quality [J]. FOOD SCIENCE, 2012, 33(11): 8-11.
[10]	CHEN Ji-wang，ZHANG Rui-zhong，YU Xiao-bing，ZHOU Jian. expansive Extrusion Processing of Instant Oat Noodles [J]. FOOD SCIENCE, 2010, 31(8): 20-23.
[11]	YANG Yu-min1，WANG Da-wei2,*. Preparation of Fiber-rich Corn Vermicelli [J]. FOOD SCIENCE, 2010, 31(20): 509-512.
[12]	GONG Kui-jie1,2，DONG Hai-zhou2，XU Qiu-ping1，QI Guo-dong1. Study on Rheological Properties of Waxy Corn Flour Paste Processed by Different Milling Ways [J]. FOOD SCIENCE, 2009, 30(3): 95-99.
[13]	GAO Feng1，ZHANG Shou-qin2，LIU Jing-bo1，YU Ya-li1,2,*. Ultra High Pressure Extraction of Polysaccharides from Cordyceps militaris (L.ex Fr.) Link [J]. FOOD SCIENCE, 2009, 30(16 ): 41-43.
[14]	ZHONG Xi-Yang, JIANG Shao-Tong, PAN Li-Jun, ZHENG Zhi. Research Development of Treatments of Food Vegetable Proteins with Ultra High Pressure Technology [J]. FOOD SCIENCE, 2008, 29(12): 731-734.
[15]	HAN Chun-Ran, MA Yong-Qiang, FANG Lei. Application of Germinated Corn Four in Frozen Dough [J]. FOOD SCIENCE, 2007, 28(11): 182-185.

Study on Effect of Ultra High Pressure on Gelatinization Degree of Corn Flour

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments