クラスターデキストリンによるデンプン糊化液の粘度低下および透明度上昇効果

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  • Cluster-Dextrin Decreases Viscosity and Increases Transparency of Gelatinized Starch Paste.
  • クラスター デキストリン ニヨル デンプン コカエキ ノ ネンド テイカ オヨ

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Cluster-dextrin, with a weight-average degree of polymerization of 900 (molecular weight, about 146 000), is composed of a cluster unit of amylopectin and has a cyclic structure at the reducing-end. The cluster-dextrin was mixed with the suspension of potato starch or wheat starch and gelatinized by heating. The viscosi- ties of both gelatinized starch pastes mixed with the cluster-dextrin were significantly lower and their transparencies were much higher than the gelatinized starch pastes without the cluster- dextrin. These phenomena were observed even when the cluster-dextrin was added after the gelatinization of each starch suspension. It is therefore concluded that the cluster-dextrin de- creases viscosity of gelatinized starch paste and increases its transparency. We could not find these phenomena by addition of maltose.

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