Pemisahan dan Pencirian Amilosa dan Amilopektin dari Pati Jagung dan Pati Kentang pada Berbagai Suhu

Abstract

Amilose can be separated from amylopectin based on their distinct properties. Amylose is more crystaline, while amylopectin is amorphous. Separation was done by heating a solution of corn and potato with a ratio of 1:30, 1:45, 1:60 at 53, 55, 57oC for potato starch and 60, 70, 72 oC for corn starch for 1.5 hours. The results showed that amylose could be separated from amylopectin simply by using hot water. The results showed that temperature wais more influencing on the separation of amylose-amylopectin. The best separation results were at 60 °C and the ratio of 1:60 for corn starch with molecular weight 5.6919 × 105 g/mol for amylose and 81.2783 × 105 g/mol for amylopectin and at a temperature of 53 °C and the ratio of 1:60 for potato starch with molecular weight 4.2688 × 105 g/mol for amylose and for amylopectin 61.6797 × 105 g/mol. The temperature and the ratio of amylose : amylopectin obtained were closely similiar to those published in literatures. From the results obtained by DSC measurements the glass transition point at 1:60 ratio was at 70.10 oC for potato starches at temperature 57 oC and 40.76 oC for corn starch at 72 oC.