Publication: Structural transformation of sago starch by heat-moisture and osmotic-pressure treatment
Issued Date
2007-12-01
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ISSN
1521379X
00389056
00389056
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2-s2.0-37249060796
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Mahidol University
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SCOPUS
Bibliographic Citation
Starch/Staerke. Vol.59, No.12 (2007), 624-631
Suggested Citation
Chirdchan Pukkahuta, Saiyavit Varavinit Structural transformation of sago starch by heat-moisture and osmotic-pressure treatment. Starch/Staerke. Vol.59, No.12 (2007), 624-631. doi:10.1002/star.200700637 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/23957
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Title
Structural transformation of sago starch by heat-moisture and osmotic-pressure treatment
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Abstract
Sago starch was modified by osmotic-pressure treatment (OPT) and heat-moisture treatment (HMT) and physicochemical characteristics were compared. In OPT, sago starch was suspended in saturated sodium sulfate solution and heated for 1 h at 100, 110 and 120°C, corresponding to a calculated osmotic pressure of 32,728, 33,640 and 34,552 kPa (assuming sodium sulfate dissociates completely), respectively, and in HMT, sago starch with 20% moisture content was used. Change of X-ray diffraction pattern from C-type to A-type was obtained for OPT and HMT starch at 110°C and 120 °C, respectively. RVA viscograms of both OPT and HMT starch exhibited a decrease of peak and breakdown viscosity but increase of final viscosity and pasting temperature. Onset (To), peak (Tp), and conclusion temperature (To) of gelatinization of both OPT and HMT starch increased significantly with increase of treatment temperature. Biphasic broadening of Tp was observed for HMT starch indicating an inhomogeneous heat transfer during HMT The observed narrow peaks of DSC curves indicated better homogeneity of OPT. These properties suggest that OPT starch is more suitable for large-scale production. © 2007 WILEY-VCH Verlag GmbH & Co. KGaA.