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KMID : 0380620070390020169
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 2 p.169 ~ p.174
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Alkali Gelatinization of Corn Starch Suspension
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Cho Seok-Cheol
Shin Hae-Hun
Cha Yun-Hwan
Pyun Yu-Ryang
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Abstract
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In this study, we examined the characteristics of alkali gelatinization of corn starch. Here, the degree of corn starch gelatinization increased exponentially with the NaOH concentration of the starch slurry. The alkali gelatinization initiation point (AGIP) was obtained from the intersection point of gelatinization slope line, which resulted from the regression of the logarithmic degree of gelatinization, and was markedly changed. The effects of temperature and corn starch concentration on alkali gelatinization were studied with a 10%(w/w) corn starch suspension. We found that this corn starch suspension gelatinized in 24.1 meq/g starch of NaOH at , and in 9.8 meq NaOH/g starch at . Moreover, a 40%(w/w) corn starch suspension gelatinized with 9.5 meq NaOH/g starch, even at . These results indicate that the amount of alkali added for the gelatinization of corn starch has an inverse relationship with the temperature and concentration of corn starch.
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KEYWORD
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corn starch, alkali gelatinization, alkali gelatinization initiation point, AGIP
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