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Physicochemical Properties of Porous Starches from Different Botanical Origin

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Abstract:

Rice, maize and potato starches were hydrolyzed by amylase to obtain porous starches as final product. The adsorptive capacity, desorbed rates, degree of crystallinity and retrogradation properties of native and porous starches were investigated. The results showed that porous starches had the stronger adsorptive capacity and slower desorbed rate compared with native starches. In the three starch materials, the adsorptive capacity of rice starch for liquids was the strongest; the adsorptive capacity of potato starch for liquids was the weakest. the more flavors adsorbed, the more flavors desorbed. X-ray diffraction showed that Enzyme hydrolysis did not result in any significant changes in the degree of crystallinity of starch. The porous starches exhibited lower tendency of retrogradation as assessed by differential scanning calorimetry (DSC).

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Periodical:

Advanced Materials Research (Volume 159)

Pages:

363-370

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.159.363

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Online since:

December 2010

Authors:

Hua Xi Xiao, Qin Lu Lin, Yue Wu, Wei Tian, Wei Wu

Keywords:

Adsorptive, Desorption, Porous Starch, Retrogradation

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© 2011 Trans Tech Publications Ltd. All Rights Reserved

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