Journal
STARCH-STARKE
Volume 74, Issue 3-4, Pages -Publisher
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.202100234
Keywords
corn starch; different rotational speeds; physicochemical properties; structure; twin-screw extrusion
Categories
Funding
- National Key Research & Development Program in China [2019YFD1002704]
- Key Research and Development Program of Shandong Province [2017YYSP024]
- Special Funds for Taishan Scholars Project
- Funds for Innovation Team of Jinan [2018GXRC004]
- Bohai Sea Granary Science and Technology Demonstration Project [2019BHLC002]
- Special Project of International Cooperative Research [QLUTGJHZ2018016]
- Shandong Province agricultural application technology major innovation project [SF1405303301]
- Shandongmajor projects of independent innovation [2019JZZY010722]
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This study investigates the structure and properties of corn starch treated at different rotational speeds using twin-screw extrusion. The results show that increasing screw speed decreases the crystallinity, degree of order, and double helix of corn starch. Moreover, the rotational speed significantly affects the gelatinization performance of corn starch. The findings provide a theoretical basis for large-scale extrusion of corn starch.
In this study, corn starch samples that are treated at different rotational speeds (native corn starch, 5, 15, 25, 35, and 45 Hz) are prepared by twin-screw extrusion, and the structure of corn starch is evaluated. The results show that the crystallinity, degree of order, and degree of the double helix of corn starch decrease with increasing screw speed. In addition, in the gelatinization performance test, the rotational speed is found to have a substantial effect on the peak viscosity, breakdown viscosity, final viscosity, and rebound viscosity. With increasing screw speed, the long-branched chain of the corn starch sample changes into short branched chains, and the molecular weight distribution width index increases continuously. This study provides a theoretical basis for the large-scale extrusion of corn starch.
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