Please use this identifier to cite or link to this item:
|標題:||Studies on the Physicochemical Properties of Cross-linked Starch of Waxy, Non-waxy Rice and Cassava|
the content of phosphorous
Two rice varieties, waxy (TKW1), non-waxy (TNS19) and cassava were used as test samples. They were reacted by STMP (sodium trimetaphosphate) with different times form a cross-linked type and the pasting behaviors, clarity, swelling power and solubility etc. were also investigated. The cross-linked TKW1 starch showed a higher peak viscosity than native ones. Non-waxy rice (TNS19) resulted in a non-peak viscosity after 4 hours reaction. Cross-linked cassava starch showed a higher peak viscosity than native starch after 4 hours, and no peak viscosity showed. The enthalpy (H), onset temperature (To) and peak temperature (Tp) of cross-linked TKW1 starch were higher than native starch, but there were not significantly change among reaction time. The cross-linked TNS19 starch also indicated a higher enthalpy (H), onset temperature (To) and peak temperature (Tp) and it had a positively correlation with reaction time. The cross-linking cassava starch had an opposite results of the enthalpy. The clarity of three cross-linked starches was decreased significantly with reaction time. The solubility and swelling power of the cross-linked TKW1 and cassava starch were also decreased with reaction time. But the solubility and swelling power of cross-linked TNS19 starch was increased with time in 85℃ test temperature, and there were significantly different in 65℃ and 75℃ test temperature, respectively.
|Appears in Collections:||食品暨應用生物科技學系|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.