Investigation of cornmeal components using dynamic vapor sorption and differential scanning calorimetry

H. M. Teoh, S. J. Schmidt, G. A. Day, J. F. Faller

Research output: Contribution to journalArticlepeer-review

Abstract

Degermed cornmeal, native starch, and corn gluten meal were individually extruded. DVS technology was used to produce isotherms and to condition extrudates to a constant moisture for Tg analysis. The DVS method results are compared to a PEC method. DSC was used to determine Tg. Isotherm and Tg data for starch and corn gluten meal were used to predict cornmeal snack sorption and Tg behavior. The Tg for extruded cornmeal, dent starch, and corn gluten meal at 18.5%db moisture content were 46.2, 49.4, and 12.7°C, respectively. This suggests that the polymeric fractions of cornmeal (starch, protein) contribute to the Tg of cornmeal approximately based on the weight fraction of each polymer.

Original languageEnglish (US)
Pages (from-to)434-440
Number of pages7
JournalJournal of food science
Volume66
Issue number3
DOIs
StatePublished - 2001

Keywords

  • Corn gluten meal
  • Dynamic vapor sorption
  • Extrusion
  • Glass transition
  • Isotherm
  • Model systems
  • Starch

ASJC Scopus subject areas

  • Food Science

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