Depolymerization of Molten‐Moisturized‐Starch Molecules by Shearing‐Force under High Temperature

Y. Fujio, Noriyuki Igura, I. Hayakawa

研究成果: Contribution to journalArticle査読

18 被引用数 (Scopus)

抄録

Potato, corn and wheat starch containing 20% moisture were treated with a flow tester under heated and heated‐sheared conditions. Then heated and heated‐sheared starch specimens were prepared from three kinds of intact starches. Small amount of glucose was detected in water‐soluble fractions of heated and heated‐sheared specimens in spite of almost no detection in intact starches. By viscometry, the viscometric molecular weight of intact potato, intact corn and intact wheat starch with 20% moisture were 104kDa, 527kDa and 605kDa, respectively. While for heated specimens their molecular weights were depolymerized into 986kDa, 34kDa and 511kDa, respectively, and for heated‐sheared specimens, they were significantly depolymerized into 539kDa, 169kDa and 279kDa, respectively. Those facts were also supported from gel filtration profiles. As the results from glucose formation, viscometric molecular‐weight depolymerization and gelfiltration profiles, the considerable depolymerization in melt starchmolecules is yielded by the physical shearing‐force on starch melt despite starch varieties.

本文言語英語
ページ(範囲)143-145
ページ数3
ジャーナルStarch ‐ Stärke
47
4
DOI
出版ステータス出版済み - 1 1 1995

All Science Journal Classification (ASJC) codes

  • 食品科学
  • 有機化学

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