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memberikan G′values mirip dengan normal jagung Pati, sedangkan unmodified lilinjagung Pati memberikan nilai-nilai sangat rendah [201].10.6.3.3 Cold Storage dan stabilitas beku-cairTes kritis untuk Pati termodifikasi adalah peningkatan beku-cairstabilitas. Juga, perilaku selama penyimpanan dingin adalah penting. Sudahmengamati bahwa penyimpanan gel Pati selama 7 hari 4° C hasil di lebih syneresisdaripada satu siklus beku-cair [205]. Pati gel tidak cukup stabil untukcold storage atau beku dapat diamati oleh getah pohon cair (syneresis),oleh perubahan dalam rheological pada gel, dan oleh kehadiranDSC endotherm karena retrogradation amilopektin [295,299]. Tingkatdari syneresis telah diamati untuk mengurangi dengan peningkatan tingkat substitusi untuk beberapa diubah Pati (misalnya, hydroxypropyl Kentang Pati, Pati kacang halus acetylated, acetylated distarch fosfat kacang halus Pati gel)[205,207]. dalam kaitannya dengan syneresis, sangat menarik untuk melihat bahwa kapasitas waterbinding (diukur sebagai unfreezable air menggunakan DSC) menurun denganKebanyakan modifikasi, yang pengecualian hanya Pati pregelatinized [300]. Sangatkecil, atau tidak, endotherms diamati setelah penyimpanan selama 7 hari 4° c untukhydroxypropyl distarch fosfat [295]. Serupa DSC hasil yang diperolehsetelah 10 siklus beku-cair. Juga, untuk hydroxypropyl Pati kentang, DSCendotherm due to retrogradation was found to decrease with increasing MS[208].10.6.3.4 Interactions with Other ComponentsBecause the starch molecules (especially amylose) are modified due to thechemical modification, it is to be expected that molecular interactions such asthe formation of the amylose–lipid complex change with modifications. Whenthe interactions between monomyristin and hydroxypropyl potato starch wereinvestigated, it was found that the DSC endotherm due to the amylose–lipidcomplex could be observed only at the lowest MS value (0.045). At higher MSvalues (0.125 or 0.170), no endotherm was observed [301]. For acetylated highamylose maize starch, it was found that interaction with the surfactant (CTAB)gave lower transition temperature and enthalpy values than the modified highamylose maize starch [201].10.7 CONCLUSIONSDuring the last decade or so, important achievements have been made in thestarch research area. These include the arrival of new techniques such as theDSC 13C-CP/MAS NMR, and an increasing use of x-ray diffraction techniquesand fundamental rheological methods. Another important development is thepolymeric approach to interpreting starch behavior which encompasses the© 2006 by Taylor & Francis Group, LLCStarch: Physicochemical and Functional Aspects 451glass transition concept and the description of the starch gel as a compositematerial. For the future, several challenges still must be met. The structure ofthe starch granule is still not known in detail. Interactions between starch andother components, especially macromolecules, have only just begun to beexplored. Perhaps the biggest challenge is to relate our knowledge about thephysiocochemical properties of starch with our chemical knowledge aboutamylose and amylopectin in order to create tailor-made starches with thedesired properties, both functional and nutritional.REFERENCES
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