TY - JOUR
T1 - Physical properties of acetylated sweet potato starches as affected by degree of substitution
AU - Yoo, Byoungseung
AU - Lee, Hye Lin
PY - 2011
Y1 - 2011
N2 - This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress Σoc. Consistency index (K), apparent viscosity (Η a,100) and Σoc values of ASPS increased with an increase in DS. In the temperature range of 25∼70 oC, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2∼14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.
AB - This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress Σoc. Consistency index (K), apparent viscosity (Η a,100) and Σoc values of ASPS increased with an increase in DS. In the temperature range of 25∼70 oC, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2∼14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.
KW - Acetylated sweet potato starch
KW - Flow property
KW - Freeze-thaw stability
KW - Viscosity
UR - http://www.scopus.com/inward/record.url?scp=80052350431&partnerID=8YFLogxK
U2 - 10.3746/jkfn.2011.40.7.1048
DO - 10.3746/jkfn.2011.40.7.1048
M3 - Article
AN - SCOPUS:80052350431
SN - 1226-3311
VL - 40
SP - 1048
EP - 1052
JO - Journal of the Korean Society of Food Science and Nutrition
JF - Journal of the Korean Society of Food Science and Nutrition
IS - 7
ER -