Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2396–2404, October 2003
How to Cite
Van Den Einde, R.M., Van Der Goot, A.J. and Boom, R.M. (2003), Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes. Journal of Food Science, 68: 2396–2404. doi: 10.1111/j.1365-2621.2003.tb07036.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030453 Submitted 8/12/2003, Revised 9/22/2003, Accepted 10/2/2003.
- macromolecular degradation;
- reverse engineering;
ABSTRACT: Recent understanding of the mechanisms underlying the changes in molecular weight of starch as a function of process parameters during thermomechanical treatment, for example extrusion, holds promise towards more effective optimization of thermomechanical processes according to the desired modification of molecular weight. This paper summarizes recent advances in theoretical understanding and experimental methods. Empirical observations from extruder experiments can be better understood on this basis. The current status in this field has opened up potential for developing new equipment in which the main process parameters, which normally occur simultaneously, can be separated and optimized. This will create a much wider window for product-oriented process design and for new products.