Communication Dans Un Congrès Année : 2012

Influence of skim milk components on the swelling behaviour of starch and rheological properties of starch suspensions

Résumé

Starch is often used as a thickening agent in food systems in combination with other ingredients such as milk. The viscosity of starch dispersion in milk is higher than that in water. This effect can not be completely explained by the contribution of milk proteins to the viscosity, and thus interactions between milk components and starch granules are suspected [1]. This study focused on the influence of skim milk components on the swelling behavior of modified (resistant to thermal and mechanical treatments) waxy maize starch during gelatinization and the rheological properties of the resulting starch suspensions. Three suspension media were selected for stepwise building up of milk complexity: NaCl (0.1 Mol), reconstituted skim milk permeate (ions and lactose) and reconstituted skim milk (ions, lactose and milk proteins). Suspensions of starch (3 %w/w) were heated under shear (up to 85◦C, 10◦C/min). Sampling of the suspensions at different stages of the thermomechanical treatment (between 50 to 85◦C) was done. The rheological study was performed by means of flow curve measurements at 60 and 20◦C using a MCR 301 (Anton Paar, Austria) fitted with coaxial cylinders. Viscosity at the Newtonian plateau was recorded, and the relative viscosity calculated. The swelling level was assessed by means of particle size analysis using a Malvern Master sizer (2000, Malvern Instruments, UK). For each medium, the evolution curves of relative viscosities at 60 and 20◦C in relation to the starch volume fraction of the samplings were built. The curves obtained for the three media, presenting the relative viscosity at 60◦C, were overlaid. The size of the starch granules versus the relative viscosity (60◦C) were not modified by the presence of milk constituents. Nevertheless, at 20◦C, the relative viscosity of starch/skim milk mixtures increased as a function of starch volume fraction quicker than the two other media. It is thus suspected that interactions between starch and milk proteins during gelatinization could impact the characteristics of starch granules, the effects of those modifications would be increased with their retrogradation. Several ageing durations of the suspensions were tested and DSC experiment set (DSC7, Perkin-Elmer, USA).

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Dates et versions

hal-01648172 , version 1 (24-11-2017)

Identifiants

  • HAL Id : hal-01648172 , version 1
  • PRODINRA : 409144

Citer

Anne Matignon, Etienne E. Chantoiseau, Aurélien Neveu, Philippe Barey, Marc Desprairies, et al.. Influence of skim milk components on the swelling behaviour of starch and rheological properties of starch suspensions. 6. International Symposium of Food Rheology and Structure (ISFRS 2012), Apr 2012, Zurich, Switzerland. ⟨hal-01648172⟩
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