Iolanda TOLAN, Dorina-Rodica CHAMBRE<br>Study of L-glutamic Acid Influence <br>on the Thermal Behaviour of Native Wheat Starch

Iolanda TOLAN, Dorina-Rodica CHAMBRE
Study of L-glutamic Acid Influence
on the Thermal Behaviour of Native Wheat Starch

Abstract:

By processing the mixtures of native wheat starch and L-glutamic acid, in dry roasting conditions, esterified dextrins are formed, which can be used as ingredients in functional foods, having the role of dietary fibers. This work presents the influence of L-glutamic acid additions in different proportions, on the thermal stability and on the oxidative decomposition of native wheat starch, using TG/DTG and DTA analysis. Samples of native wheat starch, L-glutamic acid and a series of five mixtures of these two have been taken under work. The thermal studies were conducted in dry roasting conditions, in dynamic regime, in the range of 35-500oC, in an open system, in air atmosphere, at a b =10°C/min heating rate. Changes in the chemical structure of the samples, after heat treatment up to 225oC, were highlighted by FTIR analysis in the 600-4000 cm-1 domain. The results of the study show that, under dry roasting conditions, in the presence of L-glutamic acid, the thermal stability of the wheat starch decreases due to changes in the architecture of the granules. These changes were assigned to the action of the water formed during the L-glutamic acid transformation into pyroglutamic acid, respectively from the esterification of the latter with the dextrin formed from the starch. The data of this study has applications in practice for establishing some processing parameters of wheat starch and L-glutamic acid mixtures, to obtain dextrins with functional properties characteristic to dietary fibers. Keywords: glutamic acid, native wheat starch, esterified dextrins, TG/DTG, DTA, FTIR

Issue: 2015, Volume 66, Issue 4

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