Characteristics of Cross-Linked Oil Palm Starch'
Main Author: | Perpustakaan UGM, i-lib |
---|---|
Format: | Article NonPeerReviewed |
Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 1996
|
Subjects: | |
Online Access: |
https://repository.ugm.ac.id/24262/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=7233 |
Daftar Isi:
- Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The results suggested that the cross-linking procedure afforded modified starches with DS of 0.0134-0.0184. Increase in the use of POC13 re¬sulted in a higher DS of the starch derivative. Starting at the use of 0.015% POC13 the DS tended to level off. Cross-linking caused the starch more stable to heat and shear, decreased the swelling power, and increased in the paste turbidity. The solubility and digestibility of starch with a DS of 0.0134 were slightly increased, while starches with higher DS were less soluble and less di¬gestible.