Suitability of sago starch as a base for dual-modification
The quality and physicochemical properties of native sago starch were studied in order to evaluate the suitability of sago starch as a base for dual-modification, hydroxypropylation and crosslinking. The properties of starch derivatives obtained from dual-modification are different depending upon th...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Prince of Songkla University
2002-07-01
|
| Series: | Songklanakarin Journal of Science and Technology (SJST) |
| Subjects: | |
| Online Access: | http://www.sjst.psu.ac.th/journal/24-3_pdf/09.pdf |
| _version_ | 1828411618716811264 |
|---|---|
| author | Saowakon Wattanachant Sharifah Kharidah Syed Muhammad Dzulkify Mat Hashim Russly Abd Rahman |
| author_facet | Saowakon Wattanachant Sharifah Kharidah Syed Muhammad Dzulkify Mat Hashim Russly Abd Rahman |
| author_sort | Saowakon Wattanachant |
| collection | DOAJ |
| description | The quality and physicochemical properties of native sago starch were studied in order to evaluate the suitability of sago starch as a base for dual-modification, hydroxypropylation and crosslinking. The properties of starch derivatives obtained from dual-modification are different depending upon the kind of starch bases used and their basic properties. Therefore, the properties of several starches including waxy maize, waxy barley, tapioca, wheat, corn and rice and properties of their derivatives were investigated comparatively. The data obtained elucidates that the swelling power of a starch base is the most important factor which influences the dual-modification. The native sago starch had higher swelling power and bigger average granule size when compared to that of other starch bases. Its gelatinization temperature was in the same range as that of waxy maize while its pasting characteristic was similar to that of tapioca starch. It can be inferred that sago starch is suitable as a starch base for hydroxypropylation and crosslinking. |
| first_indexed | 2024-12-10T12:33:14Z |
| format | Article |
| id | doaj.art-53392280483345b082a18e38efa997ec |
| institution | Directory Open Access Journal |
| issn | 0125-3395 |
| language | English |
| last_indexed | 2024-12-10T12:33:14Z |
| publishDate | 2002-07-01 |
| publisher | Prince of Songkla University |
| record_format | Article |
| series | Songklanakarin Journal of Science and Technology (SJST) |
| spelling | doaj.art-53392280483345b082a18e38efa997ec2022-12-22T01:48:44ZengPrince of Songkla UniversitySongklanakarin Journal of Science and Technology (SJST)0125-33952002-07-01243431438Suitability of sago starch as a base for dual-modificationSaowakon WattanachantSharifah Kharidah Syed MuhammadDzulkify Mat HashimRussly Abd RahmanThe quality and physicochemical properties of native sago starch were studied in order to evaluate the suitability of sago starch as a base for dual-modification, hydroxypropylation and crosslinking. The properties of starch derivatives obtained from dual-modification are different depending upon the kind of starch bases used and their basic properties. Therefore, the properties of several starches including waxy maize, waxy barley, tapioca, wheat, corn and rice and properties of their derivatives were investigated comparatively. The data obtained elucidates that the swelling power of a starch base is the most important factor which influences the dual-modification. The native sago starch had higher swelling power and bigger average granule size when compared to that of other starch bases. Its gelatinization temperature was in the same range as that of waxy maize while its pasting characteristic was similar to that of tapioca starch. It can be inferred that sago starch is suitable as a starch base for hydroxypropylation and crosslinking.http://www.sjst.psu.ac.th/journal/24-3_pdf/09.pdfsago starchdual-modificationhydroxypropylationcrosslinkingstarch propertiesmodified starch |
| spellingShingle | Saowakon Wattanachant Sharifah Kharidah Syed Muhammad Dzulkify Mat Hashim Russly Abd Rahman Suitability of sago starch as a base for dual-modification Songklanakarin Journal of Science and Technology (SJST) sago starch dual-modification hydroxypropylation crosslinking starch properties modified starch |
| title | Suitability of sago starch as a base for dual-modification |
| title_full | Suitability of sago starch as a base for dual-modification |
| title_fullStr | Suitability of sago starch as a base for dual-modification |
| title_full_unstemmed | Suitability of sago starch as a base for dual-modification |
| title_short | Suitability of sago starch as a base for dual-modification |
| title_sort | suitability of sago starch as a base for dual modification |
| topic | sago starch dual-modification hydroxypropylation crosslinking starch properties modified starch |
| url | http://www.sjst.psu.ac.th/journal/24-3_pdf/09.pdf |
| work_keys_str_mv | AT saowakonwattanachant suitabilityofsagostarchasabasefordualmodification AT sharifahkharidahsyedmuhammad suitabilityofsagostarchasabasefordualmodification AT dzulkifymathashim suitabilityofsagostarchasabasefordualmodification AT russlyabdrahman suitabilityofsagostarchasabasefordualmodification |