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KMID : 0380619900220060651
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.651 ~ p.658
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Comparison of Physicochemical Properties of Starch Phosphates Prepared by Dry Heating and Extrusion Process
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김동철/Kim, Dong Chul
김종태/김철진/유기형/Kim, Chong Tai/Kim, Chul Jin/Ryu, Gi Hyung
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Abstract
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Starch phosphates were prepared by dry heating, gelatinizing method and extrusion process using sodium tripolyphosphote (STPP) as a substitution reagent and their physicochemical properities were compared. In the preparation of starch phosphate by dry heating method(DSP), the effect of reaction temperature was the most significant to the DS(Degree of substitution). In the phosphorylation reaction with gelatinized starch(GSP), the substitution ratio was increased with increasing the reaction temperature, but the increase was insignificant above 85℃. By extrusion with the corn starch containing 2.0% STPP at various moisture contents of 20, 25 and 30%, the DS values of extrudate(WESP) were within the range of between 0.0066 and 0.0083. The starch phosphate(DSP) products showed lowering the gelatinization temperature, increasing the clarity of the starch paste. However, WESP showed higher gelatinization temperature than that of raw starch. The starch phosphate prepared by extrusion process showed lower apparent viscosity of paste than that of the DSP at same condition. All of starch phosphates showed reducing the tendency of the paste retrogradation.
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KEYWORD
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