Please use this identifier to cite or link to this item:
|Title:||High moisture twin-screw extrusion of sago starch: 1. Influence on granule morphology and structure|
|Citation:||Govindasamy, S., Oates, C.G., Campanella, O.H. (1996). High moisture twin-screw extrusion of sago starch: 1. Influence on granule morphology and structure. Carbohydrate Polymers 30 (4) : 275-286. ScholarBank@NUS Repository. https://doi.org/10.1016/S0144-8617(96)00024-0|
|Abstract:||Effects of barrel temperature (81-149°C) and screw speed (315-486rpm) on extrusion processing of sago starch in a co-rotating twin-screw extruder under a high moisture system (34-47%) were investigated using response surface methodology. Structural changes were characterised by measuring water solubility index (WSI), water absorption index (WAI), degree of gelatinisation (DG), dextrose equivalent (DE) and high performance size-exclusion chromatography (HPSEC) profiles of the extrudates. Thermomechanical processing of sago starch in the twin-screw extruder at the high moisture (34-47%) system led to shear-induced limited degradation and starch phase transitions (a composite melting gelatinisation process). Strong positive correlations between WAI, WSI and DG showed that gelatinisation was the fundamental mechanism in this high moisture system rather than dextrinisation. Processing-induced solubility increased at the expense of water absorption. Low WSI (4.5-18.1%) is ascribed to the presence of structures of either granular crystallite remnants or rearrangement of bonds during extrusion. Copyright © 1996 Published by Elsevier Science Ltd.|
|Source Title:||Carbohydrate Polymers|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Sep 19, 2018
WEB OF SCIENCETM
checked on Sep 4, 2018
checked on Sep 7, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.