Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties

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  • HOSSEN Md. Sharif
    National Food Research Institute, National Agriculture and Food Research Organization Graduate school of Life and Environmental Sciences, University of Tsukuba
  • SOTOME Itaru
    National Food Research Institute, National Agriculture and Food Research Organization
  • TAKENAKA Makiko
    National Food Research Institute, National Agriculture and Food Research Organization
  • ISOBE Seiichiro
    National Food Research Institute, National Agriculture and Food Research Organization Graduate school of Life and Environmental Sciences, University of Tsukuba
  • NAKAJIMA Mitsutoshi
    National Food Research Institute, National Agriculture and Food Research Organization Graduate school of Life and Environmental Sciences, University of Tsukuba
  • OKADOME Hiroshi
    National Food Research Institute, National Agriculture and Food Research Organization

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  • 異なる作物デンプンの微粉砕が糊化特性に与える影響

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Abstract

The effect of particle size reduction on the pasting properties of rice, wheat, corn (maize), potato, sweet potato, and cassava starches was elucidated. Before pulverizing, the mean particle size and the pasting properties of the starches differed by crop. With increased pulverizing, the mean particle size decreased in all flours (to＜10μm) and the pasting properties converged. Commercial flours containing the larger starch granules have the higher starch damage after pulverization.

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