Reference : Influence of drying and hydrothermal treatment of corn on the denaturation of salt-solub...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/107333
Influence of drying and hydrothermal treatment of corn on the denaturation of salt-soluble proteins and color parameters
English
Odjo, Sylvanus mailto [ > > ]
Malumba Kamba, Paul mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Dossou, Joseph mailto [ > > ]
Janas, Sébastien mailto [Université de Liège - ULg > Chimie et bio-industries > Technologie des industries agro-alimentaires >]
Bera, François mailto [Université de Liège - ULg > Chimie et bio-industries > Laboratoire des Sciences des aliments et formulation >]
Apr-2012
Journal of Food Engineering
109
3
561-570
Yes (verified by ORBi)
International
0260-8774
[en] Corn ; Heat treatment ; Proteins ; Colors ; Drying
[en] The effect of heat treatments (drying and hydrothermal treatment) on the extractability of salt-soluble protein (SSP) was assessed using Promatest methodology for corn kernels heated between 60 C and 120 C. During drying, the evolution of the grain moisture content is fitted using the analytical solution of Fick equation developed by Crank (1979) for spherical material. The decrease of extractible salt-soluble protein during heating is forecasted using a first and a second order ordinary differential equation. It was found that temperature; moisture content and time of processing greatly influence the kinetic denaturation of SSP of corn kernels. The evolution of extractible SSP content of corn kernels during drying at high temperature is more correctly described with second order kinetic than with the first order kinetic reaction. The Hunterlab color parameters of corn also vary during drying. Lightness and color intensity decrease while yellowness, redness, chroma and hue angle increase through drying time. Most of these Hunterlab color parameters are highly correlated with the salt-soluble proteins content and therefore could be used as indicators of excessive heat treatment and denaturation of salt-soluble proteins in corn kernels
http://hdl.handle.net/2268/107333
10.1016/j.jfoodeng.2011.10.023

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