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KMID : 0903519940370060463
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1994 Volume.37 No. 6 p.463 ~ p.471
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Gelatinization and Retrogradation Properties of Surfactant Added Sweet Potato Starches
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신말식/Shin, Mal Shick
이신경/Lee, Shin Kyung
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Abstract
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Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670$gt;SSL$gt;Dimodan. The swelling power and solubility at 80℃ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was 72.5℃, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were 53.9℃ and 1.3㎈/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by α-amylase-iodine method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.
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