Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Physicochemical Properites of Potato Starches Crosslinked with Epichlorohydrin

Epichlorohydin으로 가교결합시킨 감자 전분의 이화학적 특성

  • 김미라 (경북대학교 식품영양학과) ;
  • 이선자 (경북대학교 식품영양학과)
  • Published : 1999.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Physicochemical properties of the crosslinked potato starches of MDC(Molar Degree of Crosslinking) 0.137~3.333 treated with epichlorohydrin were examined. MDC increased proportionally as epichlorohydrin concentration increased. Water binding capacity increased but blue value decreased with increasing MDC. Gelatinization trends obtained from DSC thermograms and transmittance showed that the gelatinization temperature of the crosslinked potato starch was higher than that of native potato starch, but there was no significant difference among the crosslinked potato starches. Solubility and swelling power decreased with increasing MDC. X ray diffraction patterns and scanning electron micrographs showed that the crosslinking of starch did not affect the crystallinity and the granule shape of starch.

Keywords

References

  1. Starch Chemistry and Technology, 2nd ed. Starch derivatives:production and uses Rutenberg, M. W.;Solarek, D.;Whisler, R. L.(ed.);Bemiller, J. N.(ed.);Paschall, E. F.(ed.)
  2. Modified starches: properties and uses Cross-linked starches Wurzburg, O. B.;Wurzburg, O. B.(ed.)
  3. Korean J. Food Sci. Technol. v.24 Gelatinization behaviours and gel properties of hydroxypropylated and crosslinked corn starches Yook, C.;Pek, U.;Park, K.
  4. Cereal Chem. v.69 Location of amylose in normal starch granules.Ⅰ.Susceptibility of amylose and amylopection to cross-linking reagents Jane, T.;Xu, A.;Radosavljevic, M.;Seib, P. A.
  5. Biopolymers v.13 Themodynamic aspects of gelatinization and swelling of crosslinked starch Hollinger, G.;Kuniak, L.;Marchessault, R. H.
  6. U.S. Patent Process for the preparation of distarch phosphate and the resulting product Keer, R. W.;Cleveland, F. C. Jr.
  7. Cereal Chem. v.39 Structure of the starch granule. Ⅲ. Solubilities of gramular starches in dimethyl sulfoxide Leach, H. W.;Schoch, T. J.
  8. Cereal Chem. v.53 Effect of chemical modifications on the ultrastructure of corn, waxy maize, and tapioca starches Chabot, J. F.;Hood, L. F.;Allen, J. E.
  9. Korean J. Food Sci. Technol. v.16 Flow behaviors of native and gelatinized rice starch solutions Lee, S.;Pyun, Y.;Cho, H.;Yu, J.;Lee, S.
  10. Cereal Chem. v.37 Determination of the extent of reaction between epichlorohydrin and starch Hamerstrand, G. E.;Hofretter, B. T.;Mehltretter, C. L.
  11. J. East Asian Diet. Life v.7 Physicochemical properties of potato starches hydroxypropylated with propylene oxide Bae, S.;Lee, S.;Kim, M.
  12. Methods in carbohydrate chemistry v.4 Iodometric determination of amylose Gillbert, G. A.;Spragg, S. P.;Whistler, R. L.(ed.)
  13. Methods in carbohydrate chemistry v.4 Swelling power and solubility of granular starches Schoch, T. J;Whistler, R. L.(ed.)
  14. Cereal Chem. v.71 Location of amylose in normal starch granules.Ⅱ. Locations of phosphodiester cross-linking revealed by phosphorus-31 nuclear magnetic resonance Kasemsuwan, T.;Jane, J.
  15. Strach chemistry and technology v.1 Nondegradative reactions of starch Roberts, H. J.;Whistler, R. L.(ed.);Paschall, E. F.(ed.)
  16. Korean J. Food Sci. Technol. v.28 Physicochemical properties of crosslinked potato starch Kim, H.; Lee, Y.
  17. Cereal Chem. v.70 Preparation and pasting properties of wgeat and corn starch phosphate Lim, S.;Seib, P. A.
  18. Cereal Chem. v.57 Effect of granule size of substituted starches on the rheological character of composite doughs Rasper, V. F.;Deman, J. M.
  19. Starke v.37 Reaction of epichlorohydrin with carbohydrate polymers ⅡStarch reaction mechanism and physicochemical properties of modified starch Kartha, K. P. R.;Srivastava, H. C.;Ahmedabad
  20. Cereal Chem. v.36 Structure of the starch granule.Ⅰ. Swelling and solubility pattern of various starches Leach, H. W.;Mccowen, L. D.;Schoch, T. J.
  21. Methods in carbohydrate chemistry v.4 X-ray analysis of starch granular starches Zobel, H. F.;Whistler, R. L.(ed.)
  22. Starke v.39 Crystallinity of acid treated corn starch Komiya, T.;Yamada, T.;Nara, S.