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KMID : 0903519920350050404
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1992 Volume.35 No. 5 p.404 ~ p.409
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The retrogradation and swelling power of modified potato starches
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Abstract
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Hydroxypropylated starches and acetylated starches were prepared by reaction of potato starch with propylene oxide and acetic anhydride, respectively and then degree of retrogradation and swelling power were investigated in different pHs and temperature. The extent of retrogradation determined by glucoamylase method during freeze-thaw treatment and storage in low temperature (0∼5 ℃) showed that modified potato starches were slowly retrograded as the increase of degree of substitution. The order of the retrogradation tendencies in different pHs were pH 4$gt;pH 6$gt;pH 8$gt;pH 10. Retrogradation of hydroxypropylated potato starches were less than that of acetylated potato starches. Swelling power of starches were influenced more by the temperature than by the pH. The order of the swelling power tendencies in different pHs were pH 10$gt;pH 2$gt;pH 8$gt;pH 4$gt;pH 6.
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