Effect of longer heating time on depolymerization of low moisturized starches

Noriyuki Igura, I. Hayakawa, Y. Fujio

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

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 λmax 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.

Original languageEnglish
Pages (from-to)2-5
Number of pages4
JournalStarch/Staerke
Volume49
Issue number1
DOIs
Publication statusPublished - Jan 1 1997

Fingerprint

Depolymerization
depolymerization
Starch
Heating
starch
heat
water solubility
Solubility
Amylopectin
Ipomoea batatas
Amylose
Molecules
wheat starch
Water
amylopectin
Solanum tuberosum
corn starch
iodine
amylose
Iodine

All Science Journal Classification (ASJC) codes

  • Food Science
  • Organic Chemistry

Cite this

Effect of longer heating time on depolymerization of low moisturized starches. / Igura, Noriyuki; Hayakawa, I.; Fujio, Y.

In: Starch/Staerke, Vol. 49, No. 1, 01.01.1997, p. 2-5.

Research output: Contribution to journalArticle

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