Solubility and swelling of soils from native starch

Research output: Contribution to journalResearch articleContributedpeer-review

Contributors

Abstract

The cleaning of food processing plants is essential for ensuring compliance with quality and hygiene standards. Properties of food-borne soils such as solubility and swelling are relevant and provide information concerning their cleanability. In the context of cleaning processes in food industry, the aim of this study was to determine the impact that different cleaning fluids exhibit on the solubility and swelling behaviour of soils consisting of amylose- rich native maize, wheat, rice or potato starch or amylopectin rich native waxy maize starch. For this purpose, a process for the preparation of starch pastepowder, mimicking starch soils, was developed. After swelling in water or 20 g kg−1 NaOH at 25 or 55 °C, the solubility and the water binding capacity (WBC) of the starch powders were determined. The solubility of amylose rich starch paste powders was significantly higher in NaOH, whereas amylopectin rich waxy maize starch paste powder dissolved significantly better in water. The use of NaOH resulted in a significant decrease of the WBC of most starches. While a higher solubility and WBC was found for wet maize starch soils (starch paste) than for dried maize starch soils (starch paste powder), solubility and swelling of waxy maize starch soils were not affected by the residual moisture.

Details

Original languageEnglish
Pages (from-to)6755-6762
JournalInternational Journal of Food Science and Technology
Volume2022
Publication statusPublished - 11 Jun 2022
Peer-reviewedYes

External IDs

Scopus 85132788561
WOS 000815731000001
Mendeley 58fd5455-a7b4-316b-8e89-023bec48f63f
ORCID /0000-0002-5214-399X/work/142239390
ORCID /0000-0002-1914-8473/work/142249472

Keywords

Keywords

  • Cleaning, soil, starch paste, water binding capacity, water solubility index