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  4. Physical Properties of Amylodextrin and a Microwave Assisted Method for its Production
 
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Physical Properties of Amylodextrin and a Microwave Assisted Method for its Production

Date Issued
2006
Date
2006
Author(s)
Chen, Chun- Ming
DOI
zh-TW
URI
http://ntur.lib.ntu.edu.tw//handle/246246/56304
Abstract
Amylodextrin was obtained by soaking corn starch in 2.2N HCl solution at 35℃for 8 days. Molecular-weight distribution of starch was significantly changed, as ratio of hydrolyzed starch reached at 3.1%. Both amylopectin and amylose degraded, and some low molecular- weight amylodextrin presented, as acid hydrolysis proceeded. Amylodextrin used for this study was harvested from batches of acid hydrolysis with average of hydrolyzed starch ratio at 60.6%. Size-exclusion chromatogram of this amylodextrin showed a narrow peak, and the number-average degree of polymerization (DPn) and weight-average DP (DPw) were 21 and 25, respectively, with polydispersity value being equaled to 1.17. The average chain-number was 1.19 calculated from difference of chain-length of amylodextrin before and after debranched reaction by isoamylase. The results indicated that amylodextrin was an essential linear molecule with narrow size distribution. Transition temperature of amylodextrin was higher than gelatinization temperature of native corn starch. After annealing, the transition temperature was increased from 63.1°C to 84.8°C; the transition temperature range was narrowed from 42.42°C to 22.74°C. It indicated that annealing promoted reorganization and perfection of crystalline lamellae of amylodextrin. Amylodextrin suspension was a Newtonian fluid. Addition of amylodextrin to 0.5% or 1% guar gum hydorcolloid caused a synergistic increase in viscosity. To shorten the preparing time of amylodextrin, microwave heating was employed to accelerate the heterogeneous acid hydrolysis. Amylodextrin with 117~123 DP and 1.3~1.36 polydispersity could be obtained from heating corn starch in 2.2N HCl for 70 ~ 75 seconds to hydrolyze 59.5 ~ 66.2% of mass.
Subjects
澱粉糊精
酸修飾澱粉
微波
amylodextrin
acid modified starch
microwave
Type
thesis
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