title: Study of heat-moisture treatment of potato starch granules by chemical surface gelatinization.
abstract: BACKGROUND
  Native potato starch was subjected to heat-moisture treatment (HMT) at 12%, 15%, 18%, 21%, and 24% of moisture content at 110 °C for 1 h, and the effects on morphology, structure, and thermal and physicochemical properties were investigated. To reveal the internal structure, 30% and 50% of the granular surface were removed by chemical surface gelatinization in concentrated LiCl solution.
  
  
  RESULTS
  At moisture contents of 12% and 15%, HTM reduced the gelatinization temperatures and relative crystallinity of the starches, while at moisture contents of 21% and 24 % both increased. The alterations on morphology, X-ray pattern, physicochemical properties, and increase of amylose content were more intense with the increase of moisture content of HMT.
  
  
  CONCLUSIONS
  The removal of granular layers showed that the changes promoted by HMT occur throughout the whole granule and were pronounced at the core or peripheral region, depending of the moisture content applied during HMT. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Science and Agro-Industrial Technology, Universidade Federal de Pelotas, Pelotas, RS, Brazil.
authors.forename: Josiane
authors.initials: J
authors.lastname: Bartz
authors.affiliation: Department of Science and Agro-Industrial Technology, Universidade Federal de Pelotas, Pelotas, RS, Brazil.
authors.forename: Elessandra
authors.initials: E
authors.lastname: da Rosa Zavareze
authors.affiliation: Department of Science and Agro-Industrial Technology, Universidade Federal de Pelotas, Pelotas, RS, Brazil.
authors.forename: Alvaro Renato Guerra
authors.initials: ARG
authors.lastname: Dias
mesh_terms: D005524:Food Technology; D005780:Gelatin / Q000737:chemistry*; D006358:Hot Temperature; D011198:Solanum tuberosum / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D014867:Water; D005780:Gelatin; D013213:Starch
keywords: chemical surface gelatinization; granular layer removal; heat moisture treatment; internal structure; potato starch