Structural and functional properties of Thai sago (Metroxylon spp.) starch extracted from different trunk portions
1999
Klanarong Sriroth | Oates, C.G. | Hicks, A. | Rungsima Chollakup | Sunee Chotineeranat | Kuakoon Piyachomkwan(National Center for Genetic Engineering and Biotechnology, Bangkok (Thailand))
Structural and functional properties of sago starch extracted from different regions of a sago palm trunk were investigated. In general, the properties of the different starches from each trunk portion were similar. Regardless of the position of the trunk section, most starch granules were oval with a size distribution that was bimodal in character. Apparent content and size of amylose were about 18.0 to 20.9 percent with a degree of polymerization (DPn) around 2,500 to 2,800. Sago starch began to swell at a temperature higher than 60 deg C and change in paste viscosity was detected at about 76 to 77 deg C. The viscosity profiles of starch from all trunk portions were similar. However, the effect of the relative position along the trunk influenced some starch properties. Starch obtained from the upper trunk portion had a higher proportion of small granules, but was lower in whiteness, cold paste clarity, and degree of hydrolysis. the initial temperature for gelatinization of starch from the upper trunk portion was higher.
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