SOME CHARACTERISTICS OF CROSS-LINKED
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1996
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/20722/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=3577 |
Daftar Isi:
- Sago starch was laboratory hydroxypropylated using 1% propylene oxide in alkaline condition, then cross-linked using 9.000 - 0.025 % phosphorus oxychloride. The dual modified starches with level of cross-linking ranging from 0.0000 to 0.0186 were characterized for amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a-amylase. The cross-linking procedu re applied to d ual modification nearly unchanged the pasting temperature, i. e. at 62.5°C. Cross-Iinked, hydroxypropyl starches with DS more than 0.0150 had similar amylographic properties which showed high heat and shear stability of the paste. Cross-linking resulted in decrease in the swelling power and the in vitro digestibility of the starch. Hydroxypropylationprior to subsequent modification facilitate the cross-linking with a consequence of lower pasting temperature, higher maximum viscosity, higher swelling power, and lower digestibility.