The production and properties of semicrystalline maize amylodextrin by microwave heating assisted acid modification
Date Issued
2008
Date
2008
Author(s)
Han, Tzng-Jung
Abstract
The aim of this study is to provide evidences of selective heating of microwave on amorphous region of starch granules. Acid modification assisted with microwave on starch granules was employed as model system and Lintnerized starch prepared from three maize starches with different amylose content, waxy、normal maize、Hylon V maize starch were used as reference. Amylodextrin products with semi-crystalline properties were successfully prepared by microwave assisted acid modification indicating the removal of amorphous region of starch granules. Normal maize starch was used to optimize condition of microwave heating to obtain similar hydrolysis ratio of Lintnerization. It was selected to produce semicrystallin amylodextrin from the three maize starches by heating 2N HCl solution saturated starch granules (about 40% moisture) on domestic microwave heater for 30 seconds. HylonV maize starch granules were the most resistant and waxy starch was less resistant comparing to normal starch both under Lintnerization and microwave assisted acid modification. Amylodextrin produced by microwaving process still remained some starch granules even though their molecular size had been dramatically reduced. The amylodextrin obtained from Lintnerization and microwave assisted acid modification all showed clear x-diffraction pattern with slightly increased or decreased intensity without any pattern changes. These results provided indirect evidences that microwave could select heating on the water-enriched amorphous region of starch granules.
Subjects
semicrystalline maize amylodextrin
microwave
acid modified
Type
thesis
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