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Depolymerization of Starch by High Pressure Extrusion
Author(s) -
KIM K.,
HAMDY M.K.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14089.x
Subject(s) - depolymerization , starch , extrusion , degradation (telecommunications) , chemistry , chemical engineering , high pressure , materials science , food science , polymer chemistry , composite material , thermodynamics , telecommunications , computer science , engineering , physics
High pressure extrusion (13,00–40,000 psi), using a French Pressure Cell and hydraulic press, was evaluated for the degradation of potato starch. Rapid decreases in both relative and intrinsic viscosities of starch colloidal solutions (0.5–2.5%, w/v) were evident, particularly following the first extrusion. However, maximum reducing powers formed (1.15 dextrose equivalents) were negligible even after 5 consecutive extrusions of a 0.5% starch solution. The significant decreases in viscosities of starch solutions were due to depolymerization of the starch molecules into smaller fractions with little reducing power. However, the use of high pressure extrusion combined with heat (97°C) and 3N HCI significantly enhanced degradation of a 2.5% starch solution to yield 52.1 dextrose equivalents.