Browse > Article

Physicochemical Properties of Freeze-dried Corn Starch Sponge Matrix  

Han, Kyung-Hoon (Division of Clinical Research, Medical Institute, Seoul Medical Center)
Kim, Doh-Hee (Division of Clinical Research, Medical Institute, Seoul Medical Center)
Song, Kwan-Yong (Division of Clinical Research, Medical Institute, Seoul Medical Center)
Lee, Kye-Heui (Division of Clinical Research, Medical Institute, Seoul Medical Center)
Yoon, Taek-Joon (Dept. of Food and Nutrition, Yuhan University)
Yang, Sung-Bum (Dept. of Food and Nutrition, Yuhan University)
Lee, Seog-Won (Dept. of Food and Nutrition, Yuhan University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.3, 2010 , pp. 419-427 More about this Journal
Abstract
The focus of the current study was to investigate the physicochemical properties of a corn starch-sponge matrix prepared at a low concentration below gel forming by freeze-drying. The effect of variables(starch concentration, heating temperature, and heating hold time) on the physicochemical properties of the samples was analyzed by response-surface methodology. Regression models on the properties of samples such as hardness, springiness, and water solubility index(WSI) showed high correlation coefficients(r>0.95) and significant F values, but regression models for the other properties(swelling power, apparent viscosity, reducing sugar content, and digestibility) showed them to have relatively low significance. Sample hardness of sample showed the highest value at condition of $90^{\circ}C$ and 5%, whereas springiness was at a maximum at $130^{\circ}C$ and 5%. Also, at 1% of starch concentration, mechanical properties were greatly decreased as the relative humidity increased, compared with the 3% and 5%, especially in the hardness of samples. The WSI showed an increasing trend with heating temperature regardless of starch concentration. Overall, the physicochemical properties of freeze-dried corn starch-sponge matrix were influenced much more by starch concentration and heating temperature than by heating hold time. The results of this study show that the basic properties of freeze-dried corn starch-sponge matrix can be used for the specific food applications or as a functional material for its stability.
Keywords
corn starch-sponge matrix; hardness; water solubility index; apparent viscosity; digestibility;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Kortstee AJ, Suurs LCJM, Vermeesch AMG, Keetels CJAM, Jacobsen E, Visser RGF. 1998. The influence of an increased degree of branching on the physico chemical properties of starch from genetically modified potato. Carbohyd Polym 37:173-184   DOI   ScienceOn
2 Tijsen CJ, Kolk HJ, Stamhuis EJ, Beenackers AACM. 2001. An experimental study on the carboxymethylation of granular potato starch in non-aqueous media. Carbohyd Polym 45: 219-226   DOI   ScienceOn
3 Ellis RP, Cochrane MP, Dale MFB, Duffus CM, Lynn A, Morrison IM, Prentice RDM, Swanston JS, Tiller SA. 1998. Starch production and industrial use. J Sci Food Agr 77:289-311   DOI   ScienceOn
4 Kim EJ, Ryu SI, Bae HA, Huong NT, Lee SB. 2008. Biochemical characterisation of a glycogen branching enzyme from Streptococcus mutans: Enzymatic modification of starch. Food Chem 110:979-984   DOI   ScienceOn
5 Shibata N, Nishumura A, Naruhashi K, Nakao Y, Miura R. 2010. Preparation and pharmaceutical evaluation of new sustainedrelease capsule including starch-sponge matrix(SSM). Biomed Pharmacother 64:352-358   DOI   ScienceOn
6 Singh N, Smith AC. 1997. A comparison of wheat starch, whole wheat meal and oat flour in the extrusion cooking process. J Food Eng 34:15-32   DOI   ScienceOn
7 Thompson DR. 1982. Production optimization. J Food Process Pres 6:155-162   DOI
8 Robyt JF, Choe JY, Fox JD, Hahn RS, Fuchs EB. 1996. Acid modification of starch granules in alcohols: reactions in mixtures of two alcohols combined in different ratios. Carbohyd Res 283:141-150   DOI   ScienceOn
9 Roos YH, Vikas K. 2007. Limonene encapsulation in freezedrying of gum arabic-sucrose-gelatin systems. Lebensm Wiss Technol 40:1381-1391   DOI   ScienceOn
10 Keetels CJAM, Viser KA, Vliet T, Jurgens A, Walstra P. 1996. Structure and mechanics of starch bread. J Cereal Sci 24:15-26   DOI   ScienceOn
11 Lee PC, Brooks SP, Kim O, Heitlinger LA, Lebenthal E. 1985. Digestibility of native and modified starches: In vitro studies with human and rabbit pancreatic amylases and in vivo studies in rabbits. J Nutr 115:93-103
12 Heidebach T, Forst P, Kulozik U. 2010. Influence of caseinbased microencapsulation on freeze-drying and storage of probiotic cells. J Food Eng 98:309-316   DOI   ScienceOn
13 Sanchez L, Torrado S, Lastres JL. 1995. Gelatinized/freeze-dried starch as excipient in sustained release tablets. Int J Pharm 115:201-208   DOI   ScienceOn
14 Nussinovitch A, Corradini MG, Normand MD, Peleg M. 2000. Effect of sucrose on the mechanical and acoustic properties of freeze dried agar, kappa carrageenan and gellan gels. J Texture Stud 31:205-223   DOI   ScienceOn
15 Chung HJ, Hoover R, Liu Q. 2009. The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch. Int J Biol Macromol 44:203-210   DOI   ScienceOn
16 Guraya HS, Kadan RS, Champagne ET. 1997. Effect of rice starch lipid complexes on in vitro digestibility, complexing index, and viscosity. Cereal Chem 74:561-565   DOI   ScienceOn
17 Han SH, Han SY, Rhee C. 2008. Effect of heat treatment on in vitro hydrolysis index of commercial Saengshik. Korean J Food Nutr 21:470-476   과학기술학회마을
18 Herman J, Remon JP, De Vilder J. 1989. Modified starches as hydrophilic matrices for controlled oral delivery. I. Production and characterization of thermally modified starches. Int J Pharm 56:51-63   DOI   ScienceOn
19 Jacobs H, Eerlingen RC, Rouseu N, Colonna P, Delcour JA. 1998. Acid hydrolysis of native and annealed wheat, potato and pea starches-DSC melting features and chain length distributions of lintnerised starches. Carbohyd Res 308:359-371   DOI   ScienceOn
20 Onofre FO, Wang YJ. 2010. Hydroxypropylated starches of varying amylose contents as sustained release matrices in tablets. Int J Pharm 385:104-112   DOI   ScienceOn
21 Lii CY, Shao YY, Tseng KH. 1995. Gelation mechanism and rheological properties of rice starch. Cereal Chem 72:393-400
22 Alves RML, Grossmann MVE, Silva RSSF. 1999. Gelling properties of extruded yam(Dioscorea alata) starch. Food Chem 67:123-127   DOI   ScienceOn
23 Jambrak AR, Herceg Z, Subaric D, Babic J, Brncic M, Brncic SR, Bosiljkov T, Cvek D, Tripalo B, Gelo J. 2010. Ultrasound effect on physical properties of corn starch. Carbohyd Polym 79:91-100   DOI   ScienceOn
24 Kwak YJ. 2008. Effect of Chinese chives addition on retrogradation rate and storage stability of frozen noodle. Korean J Food Nutr 21:510-517   과학기술학회마을
25 Ahmad FB, Williams PA. 1998. Rheological properties of sago starch. J Agric Food Chem 46:4060-4065   DOI   ScienceOn
26 Anderson RA, Conway HF, Pfeifer VF, Griffin EL Jr. 1969. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today 14:4-12
27 Carr ME, Wing RE, Doane WM. 1991. Encapsulation of atrazine within a starch matrix by extrusion processing. Cereal Chem 68:262-266
28 Madhusudhan B, Tharanathan RN. 1995. Legume and cereal starches why differences in digestibility? II. Isolation and characterization of starches from rice (O. sativa) and ragi (finger millet, E. coracana). Carbohyd Polym 28:153-158   DOI   ScienceOn
29 Mercier C, Charbonniere R, Grebaut J, Gueriviere JF. 1980. Formation of amylose lipid complexes by twin screw extrusion cooking of manioc starch. Cereal Chem 57:4-9
30 Bravo-Osuna I, Ferrero C, Jimenez-Castellanos MR. 2008. Drug release behaviour from methyl methacrylate-starch matrix tablets: Effect of polymer moisture content. Eur J Pharm Biopharm 69:285-293   DOI   ScienceOn
31 Casas M, Rerrero C, Jimenez-Castellanos MR. 2010. Graft tapioca starch copolymers as novel excipients for controlled-release matrix tablets. Carbohyd Polym 80:71-77   DOI   ScienceOn
32 Lee SW, Rhee C. 2007. Effect of heating condition and starch concentration on the structure and properties of freeze-dried rice starch paste. Food Res Int 40:215-223   DOI   ScienceOn