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Effect of Longer Heating Time on Depolymerization of Low Moisturized Starches
Author(s) -
Igura N.,
Hayakawa I.,
Fujio Y.
Publication year - 1997
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.19970490103
Subject(s) - depolymerization , solubility , amylose , chemistry , amylopectin , polysaccharide , materials science , starch , food science , organic chemistry
Low moisturized potato, sweet potato, corn and wheat starches were treated with a flow tester under heated and heated‐sheared conditions. The starches depolymerized into lower molecule by longer heating time at 150°C. With an increase in heating time, the cold water solubility of starches increased and the degree of depolymerization progressed. Comparing heated treatment with longer heating time and heated‐sheared treatment, 60—120min heating was necessary for heated specimens to obtain similar cold water solubility and degree of depolymerization of heated‐sheared specimens. These results conducted that heated‐sheared treatment strongly promoted the depolymerization of low moist starches under high temperature as compared with heated treatment only. From the results of λ max of iodine‐polysaccharide complex, there was almost same molecular state between heated for longer time and heated‐sheared treatment. Both amylose and amylopectin depolymerized into lower molecule by both treatments.