Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding.

ABSTRACT: It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during general grinding procedures, was further differentiated into thermal stress (TS) and mechanical stress (MS). For TS, native wheat flour, as well as the purified polymers of wheat-starch and gluten-were heated without water addition up to 110 ∘ C. Isolated MS was applied in a temperature-controlled ultra-centrifugal grinder (UCG), whereby thermal and mechanical treatment (TMS) was simultaneously performed in a non-cooled UCG. TS starch (110 ∘ C) and reference starch did not show differences in s

SUBMITTER: Paulik S 

PROVIDER: S-EPMC6473319 | biostudies-literature | 2019 Mar

REPOSITORIES: biostudies-literature