• Title, Summary, Keyword: hydroxypropylated corn starch

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In Vitro Digestibility of Chemically Modified Starches and Ramen Starches (화학적 변성전분 및 라면 전분질의 In Vitro 소화율)

  • Kim, Sue-Yeon;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
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    • v.26 no.4
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    • pp.475-478
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    • 1994
  • The hydrolyzability of chemically modified starches and ramen staches was determined by hog pancreatic ${\alpha}-amylase$ in vitro test. The extents of hydrolysis were 64.5% and 59.3% in native and acetylated potato starch, 70.5% and 60.4% in native and hydroxypropylated corn starch, and 65.2% and 57.3% in native and hydroxypropylated high amylose corn starch, respectively. The hydrolysis extents of waxy corn starch derivatives were shown in the descending order of pregelatinized (74.3%)>native (72.1%)>acetylated (66.5%)>acetyl distarch adiphate (56.4%)>hydroxypropyl distarch phosphate (50.7%). In the test on starches of container and regular ramen cooked by practical way, no significant difference was observed between ramen products of five different makers. Although the hydrolysis rate and extent of chemically modified starches were lower than those of native starches, the digestibility of ramen seemed to be not affected in the common diet as the use level of modified starch was relatively low.

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Gelatinization Behaviours and Gel Properties of Hydroxypropylated and Cross-linked Corn Starches (하이드록시프로필화 및 가교화 시킨 옥수수 전분의 호화 및 겔 특성)

  • Yook, Cheol;Pek, Un-Hua;Park, Kwan-Hwa
    • Korean Journal of Food Science and Technology
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    • v.24 no.1
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    • pp.70-73
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    • 1992
  • Gelatinization behaviour and gel properties of corn starch modified either by hydroxypropylation only or by cross-linking and hydroxypropylation were investigated. Gelatinization temperature of corn starch decreased greatly by hydroxypropylation, but increased slightly by cross-linking with epichlorohydrin. The treatment of both hydroxypropylation and cross-linking lowered the gelatinization temperature, although it was not significantly different from that of hydroxypropylated corn starch. The swelling power of the corn starch was reduced and gel strength was increased by both modifications. The results suggested that the gelatinization behaviour and gel properties of corn starch could be improved by both cross-linking and hydroxypropylation.

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Gelatinization Behaviours and Gel Properties of Hydroxypropylated Corn Starches (하이드록시프로필화 옥수수 전분의 호화 및 겔 특성)

  • Yook, Cheol;Pek, Un-Hua;Park, Kwan-Hwa
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.317-324
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    • 1991
  • Gelatinization behaviours and gel properties of hydroxypropylated corn starches (HPCS) were investigated with differential scanning calorimeter, amylograph and rheometer. Gelatinization temperature of HPCS decreased as degree of substitution increased. The retrogradation of corn starch was greatly reduced by hydroxypropylation, indicating that the association of starch molecules was sterically hindered by hydroxypropyl groups. In HPCS, gel was formed slowly and gel strength decreased resulting in soft and sticky texture. Texture profiles of HPCS gels were similar to those of tapioca and waxy corn starch. HPCS has shown a remarkable increase of paste transparency compared to native corn starch.

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Physicochemical Properties of Hydroxypropylated Corn Starches (하이드록시프로필화 옥수수 전분의 이화학적 특성)

  • Yook, Cheol;Pek, Un-Hua;Park, Kwan-Hwa
    • Korean Journal of Food Science and Technology
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    • v.23 no.2
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    • pp.175-182
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    • 1991
  • Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than $1.34{\times}10^7{\sim}$ decreased whereas molecules ranging from $1.34{\times}10^7{\sim}1.18{\times}10^5$ increased by hydroxypropylation. Granule size increased by hydroxypropylation but this did not significantly affect the granule surface appearance by SEM. The hydroxypropylation improved the solubility and water binding capacity of corn starch.

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Relationship between RVA Properties and Film Physical Properties of Native Corn Starch and Hydroxypropylated Corn Starch (천연옥수수전분과 hydroxypropyl화 옥수수전분의 RVA특성과 필름 물성의 관계)

  • Han, Youn-Jeong;Kim, Suk-Shin
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1023-1029
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    • 2002
  • Relationship between RVA properties and physical properties of film made from native corn starch and hydroxypropylated corn starch at various levels of plasticizers was examinel. Tensile strength of the film decreased, but its elongation and water vapor permeability increased with increasing plasticizer concentration. The film with glycerol showed greater changes in physical properties than that with sorbitol. Hydroxypropylated starch film showed lower tensile strength, higher elongation, and higher water vapor permeability than the native starch film. Sorbitol resulted in films with relatively high tensile strength, whereas glycerol produced films with increased elongation. The most reliable parameters for the relationship between RVA properties and film properties were RVA peak viscosity, tensile strength, and water vapor permeability. Water vapor permeability and tensile strength had linear relationship with RVA properties. The tensile strength and water vapor permeability of film could be predicted using the RVA peak viscosity.

Quality Characteristics of White Bread added Modified Starch (변성 전분을 첨가한 식빵의 품질 특성)

  • Kim, Hyo Suk;Lee, Seung Joo;Lee, Seung Ju
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.3
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    • pp.474-483
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    • 2015
  • The textural properties of breads containing midified starches such as pregelatinized waxy corn starch, acetylated potato starch and hydroxypropylated tapioca starch, were investigated to determine the optimum addition level of modified starches. Effects of modified starches on dough properties were investigated through a farinogram and amylogram based on the different additional levels of modified starches (3%, 6%, 9%, 12% and 15% of flour content). Moisture contents and firmness values were measured to investigate the degree of retrogradation at 0 h, 36 h and 72 h after production. The levels of moisture contents were highest upon addition of pregelatinized waxy corn starch followed by acetylated potato starch and lowest upon addition of hydroxypropylated tapioca starch. Overall, higher moisture contents resulted in lower firmness levels. The preference scores by type of modified starch were highest upon addition of 9% hydroxypropylated tapioca starch, 3% pregelatinized waxy corn starch, and 6% acetylated potato starch, respectively. Preference scores were significantly correlated with textural properties such as volume, absorption, stability and weakness (p<0.01).