Characteristics of Cross-Linked Oil Palm Starch'
Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The...
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| Format: | Article |
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[Yogyakarta] : Universitas Gadjah Mada
1996
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| _version_ | 1797019020791119872 |
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| author | Perpustakaan UGM, i-lib |
| author_facet | Perpustakaan UGM, i-lib |
| author_sort | Perpustakaan UGM, i-lib |
| collection | UGM |
| description | Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The results suggested that the cross-linking procedure afforded modified starches with DS of 0.0134-0.0184. Increase in the use of POC13 re¬sulted in a higher DS of the starch derivative. Starting at the use of 0.015% POC13 the DS tended to level off. Cross-linking caused the starch more stable to heat and shear, decreased the swelling power, and increased in the paste turbidity. The solubility and digestibility of starch with a DS of 0.0134 were slightly increased, while starches with higher DS were less soluble and less di¬gestible. |
| first_indexed | 2024-03-13T18:53:16Z |
| format | Article |
| id | oai:generic.eprints.org:24262 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T18:53:16Z |
| publishDate | 1996 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:242622014-06-18T00:38:27Z https://repository.ugm.ac.id/24262/ Characteristics of Cross-Linked Oil Palm Starch' Perpustakaan UGM, i-lib Jurnal i-lib UGM Oil palm starch was cross-linked with 0.005-0.025% phosphorus oxychloride (POC1) in alkaline solution. The modified starches were analyzed for degree of substitu¬tion (DS), amylographic properties, swelling power, paste turbidity, and in vitro digestibility using porcine pancreatic a -amylase. The results suggested that the cross-linking procedure afforded modified starches with DS of 0.0134-0.0184. Increase in the use of POC13 re¬sulted in a higher DS of the starch derivative. Starting at the use of 0.015% POC13 the DS tended to level off. Cross-linking caused the starch more stable to heat and shear, decreased the swelling power, and increased in the paste turbidity. The solubility and digestibility of starch with a DS of 0.0134 were slightly increased, while starches with higher DS were less soluble and less di¬gestible. [Yogyakarta] : Universitas Gadjah Mada 1996 Article NonPeerReviewed Perpustakaan UGM, i-lib (1996) Characteristics of Cross-Linked Oil Palm Starch'. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=7233 |
| spellingShingle | Jurnal i-lib UGM Perpustakaan UGM, i-lib Characteristics of Cross-Linked Oil Palm Starch' |
| title | Characteristics of Cross-Linked Oil Palm Starch' |
| title_full | Characteristics of Cross-Linked Oil Palm Starch' |
| title_fullStr | Characteristics of Cross-Linked Oil Palm Starch' |
| title_full_unstemmed | Characteristics of Cross-Linked Oil Palm Starch' |
| title_short | Characteristics of Cross-Linked Oil Palm Starch' |
| title_sort | characteristics of cross linked oil palm starch |
| topic | Jurnal i-lib UGM |
| work_keys_str_mv | AT perpustakaanugmilib characteristicsofcrosslinkedoilpalmstarch |