Promotive Effect of Shearing-Force on Cold Water Solubility and Gelatinization of Low Moisturized Starch Melt at an Elevated Temperature.

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  • FUJIO Yusaku
    Department of Food Sciemce and Teckmology, Faculty of Agricutture, Kyushu Uniuersity
  • IGURA Noriyuki
    Department of Food Sciemce and Teckmology, Faculty of Agricutture, Kyushu Uniuersity
  • HAYASHI Nobuyuki
    Department of Food Sciemce and Teckmology, Faculty of Agricutture, Kyushu Uniuersity
  • HAYAKAWA Isao
    Department of Food Sciemce and Teckmology, Faculty of Agricutture, Kyushu Uniuersity

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Other Title
  • せん断力が調湿熱溶融澱粉の冷水溶解度と糊化度へ及ぼす促進効果
  • せん断力が調湿熱溶融澱粉の冷水溶解度と糊化度へ及ぼす促進効果〔英文〕
  • センダンリョク ガ チョウシツ ネツ ヨウユウ デンプン ノ レイスイ ヨウカ

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Kyushu Uniuersity, 6-1O-1, Hakozaki, Higashi-ku, Fuleuoka 812 Heated and heated-sheared starches (corn, wheat, potato and sweet-potato starches containing 20 and 25% moisture(dry basis)) at l50°C were prepared with a flow tester and then cold water solubility and the degree of gelatinization were compared. For heated samples, cold water solubilities of corn, wheat, potato and sweet-potato starches containing 20% moisture were only 3.5, 3.7, 1.8 and 5.6%, respectively while for heated-sheared samples, they were 48.3, 28.5, 33.2, and 51.0% (as the average value of 30-500kg/cmcm2 samples), respectively. For heated samples, the degrees of gelatinization of corn, wheat, potato and sweet-potato starches were 38.4, 40.6, 24.7 and 28.8%, respectively although for heated-sheared samples of starches, they increased up to 85.6, 90.3, 89.8 and 84.0 (ast, eaverage value of samples treated at 30-500kg/cmcm2), respectively. The trends were same for starch samples containing 25% moisture. The results of the present experiments conducted that the shearing-force on starch melt may strongly influence the increase of cold water solubility and the degree of gelatinization of low moisturized starch under heating.

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