Some characteristics of cross-linked hydroxypropyl sago starch
1996
Haryadi | Kuswanto, K.R. (Universitas Gadjah Mada, Yogyakarta (Indonesia). Fakultas Teknologi Pertanian)
Sago starch was laboratory hydroxypropylated using 1 percent propylene oxide in alkaline condition, then cross-linked using 0.000-0.025 percent phosphorus oxychloride. The dual modified starches with level of cross-linking ranging from 0.0000 to 0.0186 were characterized for amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic alpha-amylase. The cross-linking procedure applied to dual modification nearly unchanged the pasting temperature, i.e. at 62.5 degree C. Cross-linked, hydroxypropyl starches with DS more than 0.0150 had similar amylographic properties which showed high heat and shear stability of the paste. Cross-linking resulted in decrease in the swelling power and the in vitro digestibility of the starch. Hydroxypropylation prior to subsequent modification facilitate the cross-linking with a consequence of lower pasting temperature, higher maximum viscosity, higher swelling power, and lower digestibility
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