Journal
CARBOHYDRATE POLYMERS
Volume 178, Issue -, Pages 41-47Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.09.020
Keywords
AGPS; CLAGPS; Ethanol; Cross-linking; Physicochemical properties
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Funding
- High Value-Added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs, Republic of Korea [314041032HD030]
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [314041032HD030] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Amorphous granular potato starch (AGPS) was prepared through heat treatment of native potato starch (NPS) at 94 degrees C with 53% EtOH, while cross-linked amorphous granular potato starch (CLAGPS) was prepared through cross-linking of NPS with sodium trimetaphosphate/sodium tripolyphosphate (STMP/STPP, 99:1) and heat treatment. Light and polarized microscopy showed that both AGPS and CLAGPS maintained their granule shapes but lost birefringence. DSC and XRD of both AGPS and CLAGPS also revealed complete gelatinization. On the other hand, CLAGPS exhibited no RVA pasting viscosity and AGPS had a higher final viscosity than NPS or CLAGPS. AGPS had a higher RS content than gelatinized potato starch, while that of CLAGPS did not increase, despite the cross-linking modification. Thus, AGPS and CLAGPS had distinct physicochemical properties from each other and from NPS, suggesting their potential applicability to the food, textile, and paper industries.
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