• Title, Summary, Keyword: hydroxypropylated chestnut starch

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Physicochemical Properties of the Hydroxypropylated Mung Bean, Sweet Potato and Water Chestnut Starches for Hard Capsules Formation (하이드록시프로필화 녹두, 고구마, 물밤 전분의 이화학적 특성과 하드캡슐 제조)

  • Jang, Jeong Hwa;Ko, Jung A;Park, Hyun Jin
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.19 no.2
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    • pp.75-80
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    • 2013
  • The physicochemical properties of the hydroxypropylated mung bean, sweet potato and water chestnut starches were studied. The blue value and amylose content of mung bean starch were higher than those of sweet potato and water chestnut. Pasting temperature of hydroxypropylated starches were lower than those of native starch and decreased with increasing contents of propylene oxide. Peak viscosity increased with the increase of degree of hydroxypropylation. With increasing contents of propylene oxide, the clarity and swelling power of all starches were increased and those of mung bean were higher. Mung bean starch produced better hard capsules than sweet potato and water chestnut starch. Hydroxypropylated (>6% propylene oxide) water chestnut starch-based capsules completely dissolved, but hydroxypropylated (>12% propylene oxide) mung bean and sweet potato starch-based capsules were dissolved within 10 min. These results showed that hydroxypropylated starch-based capsules have potentials for pharmaceutical applications as a substitute for gelatin hard capsules.

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Physicochemical Properties of Hydroxypropylated Chestnut Starch (Hydroxypropyl화 밤 전분의 이화학적 특성)

  • Park, Young-Ae;Kim, Jun-Han;Hwang, Tae-Young;Moon, Kwang-Deog
    • Korean Journal of Food Science and Technology
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    • v.31 no.4
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    • pp.999-1004
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    • 1999
  • Physicochemical properties of the native chestnut starch(NCS) and hydroxypropylated chestnut starch(HCS) with propylene oxide were investigated. The water binding capacity and blue value of chestnut starch were increased by hydroxypropylation. With increasing temperature, the swelling power and solubility were increased and those of HCS were higher. The light transmittance of HCS was higher than it of NCS. Endotherm characteristics were studied with DSC showed that temperatures of initial gelatinization of NCS and HCS were $64.44^{\circ}C$ and $62.80^{\circ}C$, respectively. The temperature of initial gelatinization and enthalpies gelatinization in chestnut starch were decreased by hydroxypropylation. And the viscosity of HCS was higher than that of NCS.

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