Alkali Gelatinization of Corn Starch Suspension

옥수수전분 현탁액의 알칼리 호화

  • Shin, Hae-Hun (Division of Foodservice Industry, Baekseok College of Cultural Studies) ;
  • Cha, Yun-Hwan (Biovan Co. Ltd. and Department of Biotechnology, Yonsei University) ;
  • Pyun, Yu-Ryang (Biovan Co. Ltd. and Department of Biotechnology, Yonsei University) ;
  • Cho, Seok-Cheol (Biovan Co. Ltd. and Department of Biotechnology, Yonsei University)
  • 신해헌 (백석문화대학 외식산업학부) ;
  • 차윤환 ((주)바이오벤 및 연세대학교 생명공학과) ;
  • 변유량 ((주)바이오벤 및 연세대학교 생명공학과) ;
  • 조석철 ((주)바이오벤 및 연세대학교 생명공학과)
  • Published : 2007.04.30

Abstract

In this study, we examined the characteristics of alkali gelatinization of corn starch. Here, the degree of corn starch gelatinization increased exponentially with the NaOH concentration of the starch slurry. The alkali gelatinization initiation point (AGIP) was obtained from the intersection point of gelatinization slope line, which resulted from the regression of the logarithmic degree of gelatinization, and was markedly changed. The effects of temperature and corn starch concentration on alkali gelatinization were studied with a 10%(w/w) corn starch suspension. We found that this corn starch suspension gelatinized in 24.1 meq/g starch of NaOH at $40^{\circ}C$, and in 9.8 meq NaOH/g starch at $60^{\circ}C$. Moreover, a 40%(w/w) corn starch suspension gelatinized with 9.5 meq NaOH/g starch, even at $40^{\circ}C$. These results indicate that the amount of alkali added for the gelatinization of corn starch has an inverse relationship with the temperature and concentration of corn starch.

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