Starch phosphate production by microwave technique
1998
Passara Maneesriraj | Siriluk Phetkoa | Woatthichai Narkrugsa (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agricultural Industry)
Starch phosphate production using microwave technique was carried out with tapioca and glutinous rice starches as raw materials. Starches were mixed with phosphate reagents (sodium hexametaphosphate and sodium dihydrogen-phosphate to produce starch phosphate monoester (SPM) and starch phosphate diester (SPD) at the concentration of 10, 15 and 20 percent (w/v in liquid phase) with the liquid/solid weight ratio 1:2 Retained moisture content (RM), bound phosphorus (BP), degree of substitution (DS) and freeze-thaw stability (FTS) of starch phosphates were analysed and examined. The results showed that RM of SPM from tapioca and glutinous rice starch were 6.47-9.28 percent and 6.24-8.08 percent, respectively, while RM of SPD from the two starches were 5.70-9.24 percent and 5.35-8.08 percent, respectively. Starch phosphate from tapioca starch had BP (0.062-0.085 percent in SPM and 0.052-0.072 percent in SPD) lower than starch phosphate from glutinous rice starch (0.091-0.147 percent in SPM and 0.074-0.131 percent in SPD). DS of starch phosphates from tapioca starch (0.0045-0.0068 for SPM and 0.0037-0.0053 for SPD) were also lower than from glutinous rice starch (0.0053-0.0104 for SPM and 0.0047-0.0092 for SPD). FTS of SPM and SPD from glutinous rice starch were better than FTS of SPM and SPD from tapioca starch because of lower volume of seperated water after freezing and thawing. BP and DS were almost significantly positive correlated to the interaction of factors between the concentration of phosphate reagent and heating time at P
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