Properties of enzyme modified corn, rice and tapioca starches
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9327/
FRI-02-09 |
|
| Title |
Properties of enzyme modified corn, rice and tapioca starches
|
|
| Creator |
Sakina, Khatoon
Sreerama, Y. N. Raghavendra, D. Suvendu, Bhattacharya |
|
| Subject |
25 Sugar/Starch/Confectionery
|
|
| Description |
Corn, rice and tapioca starches were partially hydrolyzed by treating the starch dispersions with heat stable
a-amylase. Dextrose equivalent (DE) of 8–12 was achieved by hydrolyzing the starch samples (10–
20% w/v) for 30 min at 90 ± 2 �C. Scanning electron micrographs showed that starch granules had broken
down to smaller particles. High performance liquid chromatography with refractive index detection indicated
that oligosaccharides with broad molecular weight distributions are present in the reaction products.
Hydrolyzed starch dispersions were analyzed for their rheological properties. The storage modulus
values (G0) for 20% solid containing slurries were 7373 and 1470 Pa for untreated and enzyme treated
samples, respectively, indicating a marked decrease in solid properties due to enzyme action. The complex
viscosities (g�) for native corn starch and hydrolyzed corn starch were 8243 and 1637 Pas, respectively,
which indicate that the enzyme treatment decreases the overall resistance of the sample to flow
such that the product can spread easily. Further 13C CP/MAS NMR and FTIR studies revealed the loss of
ordered structures in the enzyme modified starches. Free flowing fat substitute in the form of fine powder
was prepared by spray drying the hydrolyzed starch slurry.
|
|
| Date |
2009
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/9327/1/Food_Research_International%2C_Volume_42%2C_Issue_10%2C_December_2009%2C_Pages_1426-1433.pdf
Sakina, Khatoon and Sreerama, Y. N. and Raghavendra, D. and Suvendu, Bhattacharya (2009) Properties of enzyme modified corn, rice and tapioca starches. Food Research International, 42. pp. 1426-1433. |
|