Aytunga Arık KİBAR, İlknur GÖNENÇ, Ferhunde US

Mumsu, Normal ve Yüksek Amiloz İçerikli Mısır Nişastalarının Jelatinizasyonu (İngilizce)

Bu çalışmada mumsu (Amioca), normal ve yüksek amiloz içerikli (Hylon VII) mısır nişastalarının su kazancı ve çözünürlük davranışları ile jelatinizasyon derecelerine amiloz içeriğinin etkisi araştırılmıştır. Jelatinizasyon diferansiyel taramalı kalorimetri yöntemi ile de incelenmiş, geçiş sıcaklıkları ve entalpileri belirlenmiştir. Jelatinizasyon süresince meydana gelen değişiklikler kütle aktarımı yaklaşımıyla değerlendirilmiştir. Nişastadaki amiloz miktarı azaldıkça su alma ve çözünürlük miktarının azaldığı belirlenmiştir. En yüksek su alma Amioca da izlenmiş ve bu durum düşük amiloz içeriği ile ilişkilendirilmiştir. Hylon VII de gözlenen molekül içi assosiyasyon ve lipit varlığının jelatinizasyon davranışında belirleyici rol oynadığı izlenmiştir. Elde edilen sonuçlar ışığında, jelatinizasyon sırasındaki kütle aktarım olaylarının nişastadaki amiloz oranından çok ağ yapıda yer alabilen serbest amiloz miktarından etkilendiği sonucuna varılmıştır.

Anahtar Kelimeler:

Amioca; Normal mısır nişastası; Hylon VII; Jelatinizasyon; Kütle aktarımı. 　　

Gelatinization of Waxy, Normal and High Amylose Corn Starches (in English)

The influence of amylose content on water uptake and solubility behaviors and percent degree of gelatinization of waxy (Amioca), normal and high amylose (Hylon VII) corn starches were investigated. Gelatinization was also followed by differential scanning calorimetry and the transition temperatures and enthalpies were determined. The results were discussed in relation to underlying mass transfer processes during gelatinization. It was determined that water uptake and solubility of starches decreased as the amylose content increased. Amioca exhibited the highest water uptake, attributed to its low amylose content. The water uptake and solubility of Hylon VII were low at all temperatures. The highly associated structure of Hylon VII and also the presence of lipid complexes were considered as the factors influencing its gelatinization behavior. Therefore it was concluded that the mass transfer processes for gelatinization was mainly influenced by free amylose for network formation rather than the proportion of amylose in starch.

Keywords:

Amioca; Normal corn starch; Hylon VII; Gelatinization; Mass transfer.,

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