Comparison of acid hydrolyses of 4 kinds of starch
1994
Sukoncheun Sringam (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology)
Hydrochloric acid hydrolyses of rice starch, waxy rice starch, corn starch and cassava starch were compared at acid concentration 0.7, 0.8, 0.9 and 1.0 percent for the first 2 starches and 0.2, 0.3, 0.4 and 0.5 percent for the last 2 starches. Hydrolysis conditions were starch 35 percent, temperature at 121 deg C, reaction time 15, 20, 25 and 30 min. Waxy rice starch was hydrolysed more than rice starch, and corn starch was hydrolysed more than cassava starch at the same acid concentration. Resulting in higher reducing agent and dextrose equivalent (DE) from waxy rice starch than from rice starch and higher from corn starch than from cassava starch at the same conditions. The maximum liquefied starch from rice starch and waxy rice starch was 91 percent, from corn starch and cassava starch was 98 percent. Compositions of small molecular weight saccharides (SMWS) (1-7 glucose units) from hydrolysis of 4 kinds of starch were the same, DP1 the highest, and the others were decreasing with the increasing glucose units. SMWS contents changed with DE, DP1 increased continually, while the others increaed at first and decreased at high DE. At the same DE, waxy rice starch and corn starch and corn starch yielded the highest SMWS content, witch then gave the highest sweetness.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par Kasetsart University
Découvrez la collection de ce fournisseur de données dans AGRIS