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Film Formation Properties of Potato Starch Hydrolysates
Author(s) -
Shamekh Salem,
Myllärinen Päivi,
Poutanen Kaisa,
Forssell Pirkko
Publication year - 2002
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/1521-379x(200201)54:1<20::aid-star20>3.0.co;2-m
Subject(s) - hydrolysate , starch , hydrolysis , dissolution , maltodextrin , chemistry , casting , potato starch , materials science , enzymatic hydrolysis , chemical engineering , food science , chromatography , spray drying , organic chemistry , composite material , engineering
Native and freeze‐dried potato starch granules were partially hydrolysed to produce maltodextrins with dextrose equivalents (DE) 10, 15 and 20. Freeze‐drying greatly improved the enzyme accessibility of the native granules. Film formation properties of the hydrolysates were examined. Films were prepared by water casting. Especially the maltodextrins, which were produced from the native starch, were very sticky materials and could not form any films. But after removing most of the soluble saccharides from the maltodextrins, good quality films were produced by dissolving the hydrolysate in water, casting on a Teflon mould and drying the solution.