Effects of the extrusion and enzymatic extrusion treatment on the apparent viscosity of degerminated maize grits
Keywords:
degerminated maize grits, enzymatic extrusion, apparent viscosity, particle sizeAbstract
Apparent viscosity is an important parameter for glucose syrup production. which is greatly affected by particle size and concentration of samples. In order to analyze the factors influencing the apparent viscosity, the particle size distribution, steady shear flow behavior, temperature, and time sweep test of native degerminated maize grits (NDMG), extruded degerminated maize grits (EDMG), and enzymatically extruded degerminated maize grits (EEDMG) with different particle sizes (passed through 20, 40, 60, 80, and 100 mesh sieves) and concentrations (water-sample ratios: 2:1, 3:1, 5:1, 10:1, and 20:1) were investigated. All samples passed through different mesh sieves showed a gradient and a relatively concentrated distribution, and slurries had typical shear-thinning properties. Apparent viscosity increased with increasing particle size and concentration. The lowest apparent viscosity was attained from the samples obtained at 100+ mesh and 20:1 water-sample ratio. Moreover, the sample with a 20:1 water-sample ratio showed the most stable apparent viscosity in the temperature sweep test. In the time sweep test, the power law equation with high determination coefficients (R2=0.9446, 0.9382) and low root mean square error (RMSE=0.0002) had the best fit to the experimental data of the EDMG and EEDMG samples passed through 100+ mesh. Overall, the lower apparent viscosities of the EDMG and EEDMG samples obtained at 100+ mesh and 20:1 water-sample ratio can improve the activity and accessibility of enzymes for glucose syrup production. This study provides critical insight into decreased apparent viscosity and expands the uses of EDMG and EEDMG in the glucose syrup sector. Keywords: degerminated maize grits, enzymatic extrusion, apparent viscosity, particle size DOI: 10.25165/j.ijabe.20241703.7065 Citation: Qi M M, Zang D L, Jin C Q, CHen S F, Li H J, Ma C Y. Effects of the extrusion and enzymatic extrusion treatment on the apparent viscosity of degerminated maize grits. Int J Agric & Biol Eng, 2024; 17(3): 249-254.References
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[2] de Andrade J K, de Andrade C K, Komatsu E, Perreault H, Torres Y R, da Rosa M R, et al. A validated fast difference spectrophotometric method for 5-hydroxymethyl-2-furfural (HMF) determination in corn syrups. Food Chemistry, 2017; 228: 197–203.
[3] Fatourehchi F, Farrokhi F, Eyvazzadeh O, Bahadori A, Sayed Yaghoubi A. Production of glucose syrup through enzymatic hydrolysis of flint and floury corn flour mixtures and evaluating its properties as cost-effective syrup. Journal of Food Science and Technology (Iran), 2022; 19(129): 23–39.
[4] Ojewumi M E, Adeeyo O A, Akingbade O M, Babatunde D E, Ayoola A A, Awolu O O, et al. Evaluation of glucose syrup produced from cassava hydrolyzed with malted grains (rice, sorghum & maize). Int J Pharm Sci & Res, 2018; 9(8): 3378–3387.
[5] Aderibigbe A F, Anozie A N, Adejumo L A, Owolabi R U. Optimization of cassava starch hydrolysis by malt extract, α-amylose and glucoamylase. International Review of Biophysical Chemistry, 2012; 3(6): 50–58.
[6] da Rocha Olivieri de Barros R, Becarelli P, de Oliveira R A, Tognotti L, da Silva Bon E. Triticum spelta straw hydrothermal pretreatment for the production of glucose syrups via enzymatic hydrolysis. Biochemical Engineering Journal, 2019; 151: 107340.
[7] Zhou G, Peng C, Liu X S, Chang F, Xiao Y Z, Liu J J, et al. Identification and immobilization of an invertase with high specific activity and sucrose tolerance ability of Gongronella sp. w5 for high fructose syrup preparation. Front. Microbiol., 2020; 11: 633.
[8] Sindhu S, Saloni S, Sharma S, Chauhan, K. Valorization of by-product from rice milling industry by enzymatic hydrolysis and potential application. Biomass Conversion and Biorefinery, 2023; 17p. doi: 10.1007/s13399-023-05028-5.
[9] Jozinović A, Šubarić D, Ačkar Đ, Babić J, Miličević B. Influence of spelt flour addition on properties of extruded products based on corn grits. Journal of Food Engineering, 2016; 172: 31–37.
[10] Guo Q B M, Joseph M, Setia R, Vikhona H, Sharma K, Alavi S. Extruded corn soy blends: physicochemical and molecular characterization. Journal of Cereal Science, 2018; 79: 486–493.
[11] Chien H I, Tsai Y-H, Wang H-M D, Dong C-D, Huang C-Y, Kuo C-H. Extrusion puffing pretreated cereals for rapid production of high-maltose syrup. Food Chemistry: X, 2022; 15: 100445.
[12] Liu Y X, Liu M M, Huang S H, Zhang Z M. Optimisation of the extrusion process through a response surface methodology for improvement of the physical properties and nutritional components of whole black-grained wheat flour. Foods, 2021; 10(2): 437.
[13] Shen D C, Xi K W, Ma C Y. Saccharifying experiment of degermed corn with added enzyme extruded at low temperature for production of corn syrup. Transactions of the CSAM, 2010; 41(8): 140–145. (in Chinese)
[14] Gatt E, Rigal L, Vandenbossche V. Biomass pretreatment with reactive extrusion using enzymes: A review. Industrial Crops and Products, 2018; 122: 329–339.
[15] Rezvanian K, Jafarinejad S, Bovell-Benjamin A C. A review on sweet potato syrup production process: Effective parameters and syrup properties. Processes, 2023; 11(12): 3280.
[16] Khalili S, Sharifi A, Hajiaghaei M, Mortazavi S A. Rheological properties of Babolsar sugarcane syrup. Journal of Food and Bioprocess Engineering, 2022; 5(1): 60–66.
[17] Wei Y Y, Li G T, Zhu F. Impact of long-term ultrasound treatment on structural and physicochemical properties of starches differing in granule size. Carbohydrate Polymers, 2023; 320: 121195.
[18] Chaloulos P, Vasilopoulos N, Mandala I. Blends of cactus cladode powder with corn starch, milk proteins and gelatin: Rheological evaluation and application to a soup model. Food and Bioprocess Technology, 2023; 16(6): 1343–1355.
[19] Liu Y Q, Chen J J, Song J, Zhong H, Lu X H, Ji X Y, et al. Adjusting the rheological properties of corn-straw slurry to reduce the agitation power consumption in anaerobic digestion. Bioresource Technology, 2019; 272: 360–369.
[20] Wang N, Dong Y, Zhang H, Wang B S, Cai J, Dai Y Y, et al. Exploring the mechanism of high hydrostatic pressure on the chemical activity of starch based on its structure and properties changes. Food Chemistry, 2023; 418: 136058.
[21] Lenie M D R, Ahmadzadeh S, Van Bockstaele F, Ubeyitogullari A. Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing. Food Hydrocolloids, 2024; 153: 109989.
[22] Atukuri J, Odong B B, Muyonga J H. Multi-response optimization of extrusion conditions of grain amaranth flour by response surface methodology. Food Science & Nutrition, 2019; 7(12): 4147–4162.
[23] Jiang Z Q, Wang J, Stoddard F, Salovaara H, Sontag-Strohm T. Preparation and characterization of emulsion gels from whole faba bean flour. Foods, 2020; 9(6): 755.
[24] Cao Y F, Yu S S, Zhang D L, Chen S F, Li H J, Ma C Y. Study on starch change of degermed corn in enzymatic extrusion process. Science and Technology of Food Industry, 2018; 38(12): 118–122. (in Chinese)
[25] Lu M S, Li J B, Han L J, Xiao W H. High-solids enzymatic hydrolysis of ball-milled corn stover with reduced slurry viscosity and improved sugar yields. Biotechnology for Biofuels, 2020; 13: 77.
[26] Demirbay B, Ayhan A A, Cereyan N, Akaoğlu C, Ulusaraç İ, Koyuncu N, et al. Rheological properties of dextrin-riboflavin solutions under thermal and UV radiation effects. Journal of Molecular Liquids, 2017; 240: 597–603.
[27] Ji L, Zhang H, Cornacchia L, Sala G, Scholten E. Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions. Carbohydrate Polymers, 2022; 291: 119523.
[28] Ge X Z, Duan H, Zhou Y X, Zhou S Q, Shen H S, Liang W, et al. Mechanistic insights into the supramolecular structure and physicochemical properties of twin-screw extruded high amylose corn starch with different amylose content by improved electron beam irradiation. Innovative Food Science & Emerging Technologies, 2023; 87: 103414.
[29] Huang X Y, Liu H S, Ma Y, Mai S H, Li C, et al. Effects of extrusion on starch molecular degradation, order - disorder structural transition and digestibility - A review. Foods, 2022; 11(16): 2538.
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Published
2024-07-11
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Qi, M., Zhang, D., Jin, C., Chen, S., Li, H., & Ma, C. (2024). Effects of the extrusion and enzymatic extrusion treatment on the apparent viscosity of degerminated maize grits. International Journal of Agricultural and Biological Engineering, 17(3), 249–254. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/7065
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Agro-product and Food Processing Systems
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