Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

被引：117
|
作者：
Wongsagonsup, Rungtiwa [1 ]
Pujchakarn, Thamonwan [1 ]
Jitrakbumrung, Suparat [1 ]
Chaiwat, Weerawut [2 ]
Fuongfuchat, Asira [3 ]
Varavinit, Saiyavit [4 ]
Dangtip, Somsak [5 ,6 ,7 ]
Suphantharika, Manop [4 ]
机构：
[1] Mahidol Univ, Food Technol Program, Kanchanaburi 71150, Thailand
[2] Mahidol Univ, Environm Engn & Disasters Management Program, Kanchanaburi 71150, Thailand
[3] Minist Sci & Technol, Natl Sci & Technol Dev Agcy, Natl Met & Mat Technol Ctr MTEC, Klongluang 12120, Pathum Thani, Thailand
[4] Mahidol Univ, Fac Sci, Dept Biotechnol, Bangkok 10400, Thailand
[5] Mahidol Univ, Fac Sci, Dept Phys, Bangkok 10400, Thailand
[6] Mahidol Univ, Fac Sci, NANOTEC CoE, Bangkok 10400, Thailand
[7] Minist Educ, CHE, ThEP Ctr, Bangkok 10400, Thailand
来源：
CARBOHYDRATE POLYMERS | 2014年 / 101卷
关键词：
Cross-linked tapioca starch; Sodium trimetaphosphate; Sodium tripolyphosphate; Physicochemical properties; Rheological properties; RHEOLOGICAL PROPERTIES; PASTING PROPERTIES; MODIFIED WAXY; MAIZE STARCH; CORN STARCH; PRESSURE; LOCATION; AMYLOSE; WHEAT; GELATINIZATION;
D O I：
10.1016/j.carbpol.2013.09.100
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Physicochemical properties of cross-linked tapioca starch (CLTS) with different cross-linking levels and their application as a thickening agent in soups were studied. The CLTS was prepared by cross-linking native tapioca starch suspended in alkaline solution (41.67% (w/w), pH 11) using a mixture (99:1 (w/w) ratio) of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) at different concentrations ranged from 0.25% to 6.0% (w/w of starch) at 45 degrees C for 3 h. Starch paste clarity decreased with increasing concentration of STMP/STPP mixture. Variations of swelling power, solubility, pasting, gelatinization, and rheological properties of the CLTS were found. Thermogravimetric analysis exhibited higher thermal stability for the CLTS granules compared to the native one. Among the samples, the CLTS prepared using 1.0% STMP/STPP (1.0%-CLTS) and soup containing the 1.0%-CLTS exhibited the strongest gel characteristic and the greatest shear resistant properties. The 1.0%-CLTS improved the textural properties and sensory quality of soups. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：656 / 665
页数：10
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