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Title: | Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility |
Authors: | Sunarti, Titi Candra |
Issue Date: | 2010 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | Fifteen starches from different botanical sources were selected to study the influence of structural features on thermal properties and enzyme digestibility. Morphological appearance, X-ray diffraction pattern, apparent amylose content, unit-chain length distribution of amylopectin, thermal properties and enzyme digestibility of starch varied with botanical source. It was demonstrated that the distribution of unit-chains of amylopectin significantly correlated with functional properties of the starches. Gelatinization temperature of native and retrograded starches decreased and increased with a relative abundance of unit-chains with an approximate degree of polymerization (DP) of 8–12 and 16–26, respectively (P<0.01). Similar unit-chain lengths also affected the enzyme digestibility of starch granules (P<0.01). Keywords: Starch; Amylopectin; Degree of polymerization; Gelatinization; Retrogradation; Enzyme digestibility |
URI: | http://repository.ipb.ac.id/handle/123456789/27814 |
Appears in Collections: | Faculty of Agricultural Technology |
Files in This Item:
File | Description | Size | Format | |
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b134.doc | Publikasi_Word | 547 kB | Microsoft Word | View/Open |
b134.pdf | Publikasi_pdf | 481.01 kB | Adobe PDF | ![]() View/Open |
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