Physicochemical Properties of Crosslinked Potato Starch

가교결합 감자 전분의 이화학적 특성

  • Kim, Hyang-Sook (Department of Food and Nutrition, Chungbok National University) ;
  • Lee, Young-Eun (Department of Food and Nutrition, Wonkwang University)
  • 김향숙 (충북대학교 식품영양학과) ;
  • 이영은 (원광대학교 식품영양학과)
  • Published : 1996.06.30


Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.