Department of Food Science and Technology, Faculty of Agricultural Technology, Bogor Agricultural Technology, Bogor 16002, Indonesia.
Carbohydr Polym. 2013 Feb 15;92(2):2306-13. doi: 10.1016/j.carbpol.2012.12.014. Epub 2012 Dec 16.
The aim of this research was to characterize the composition and physical properties of palm starch obtained from Arenga pinnata in comparison with another palm starch from Metroxylon sago. The amylose contents of both starches were not significantly different. Peak gelatinization temperature was also similar at approximately 67 °C, but arenga starch showed a narrower range of gelatinization temperature than sago. The crystallinity and swelling power capacity of arenga starch were lower than those of sago. Arenga and sago starch paste at low concentrations showed shear thinning behavior, and sago formed a more viscous sol/paste than arenga. The sol-gel transition concentration of sago starch paste was found at a lower concentration than arenga starch. At high concentrations, gel from arenga starch was more rigid than that of sago. The breaking properties and texture profile of both starch gels were also clearly different, suggesting that they are suited for different applications.
本研究旨在对来自桄榔的棕榈淀粉与另一种来自西谷椰子的棕榈淀粉的组成和物理性质进行特征描述。两种淀粉的直链淀粉含量没有显著差异。峰值糊化温度也相似，约为 67°C，但桄榔淀粉的糊化温度范围比西谷椰子更窄。桄榔淀粉的结晶度和膨胀能力低于西谷椰子淀粉。在低浓度下，桄榔和西谷椰子淀粉糊均表现出剪切变稀行为，且西谷椰子淀粉形成的糊/浆比桄榔更粘稠。西谷椰子淀粉糊的溶胶-凝胶转变浓度比桄榔淀粉低。在高浓度下，桄榔淀粉凝胶比西谷椰子淀粉凝胶更硬。两种淀粉凝胶的破坏特性和质地剖面图也明显不同，表明它们适用于不同的应用。
