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Adsorbent Characteristics of Porous Starch
Author(s) -
WeiRong Yao,
HuiYuan Yao
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(200206)54:6<260::aid-star260>3.0.co;2-z
Subject(s) - starch , flavor , adsorption , chemistry , hydrolysis , porosity , modified starch , chemical engineering , porous medium , food science , materials science , chromatography , organic chemistry , engineering
Rice starch was hydrolyzed by a mixture of glucoamylase and amylase to obtain porous starch as final product. The suitability of porous starch as an adsorbent was tested. It was found that porous starch was capable to adsorb a number of materials, i. e. liquids such as water, oils, and ethanol as well as gaseous flavor compounds. The adsorptive capacity of porous starch for coffee oil was saturated when contacting starch and coffee oil at 70 °C for 30 min, while the adsorbed coffee flavor could be released entirely when heating at 130 °C for 10 min. Compared with native starch, porous starch released the adsorbed coffee flavor more slowly: porous starch retained about 80% of coffee flavor when it was exposed to air at room temperature for 2 weeks.