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Molecular Depolymerization of Moist Sweet Potato Starch Melt by Shearing Force under an Elevated Temperature
Author(s) -
Fujio Y.,
Igura N.,
Hayashi N.,
Haykawa I.
Publication year - 1993
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/star.19930451206
Subject(s) - depolymerization , shearing (physics) , viscometer , materials science , starch , extrusion , moisture , starch gelatinization , composite material , chemistry , viscosity , polymer chemistry , organic chemistry
Sweet potato starch (SPS) with 20 or 25% moisture was heated and then fused at 150°C for 15 min under pressurization at 30–500 Kg/cm 2 . At the same time, the heated SPS melt was extruded through a capillary tube under specified pressure in order to give shearing force. Thus, intact SPS, heated SPS and heated sheared SPS specimen were prepared and examined. The heated and heated sheared SPS did not contain any pyrolysis products because their spectrum profiles were the same as that of intact SPS. By heating and shearing, the intact SPS molecule was depolymerized into small molecules including a few amount of glucose. This finding was revealed by means of molecular weight estimation by viscometry and by gel filtration. The shearing toward SPS melt markedly stimulated the depolymerization while the effect of only heating on depolymerization of SPS was modulate in comparison with heated shearing. Water solubilities of intact SPS, heated SPS and heated sheared SPS with 20% moisture were 0.07, 3.5 and 51.5% respectively, and also the degrees of gelatinization of 1.8% for intact starch increased markedly to 29% for heated SPS and 80–95% (depending on the pressure at extrusion) for heated sheared SPS.