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Author Parichat Hongsprabhas
Alternative Author Suchirat Sakuanrungsirikul
Somsak Idhipong
Tanaboon Sajjaanantakul
Nopmanee Kananurux
Kamolwan Israkarn
เรื่องเต็มการประชุมทางวิชาการ ครั้งที่ 52 มหาวิทยาลัยเกษตรศาสตร์
TitleCharacteristics of Thai Yam ( Dioscorea alata L.) and Spherulitic Structure in Starch Film
Imprintการประชุมทางวิชาการ ครั้งที่ 52 เล่มที่ 6 สาขาอุตสาหกรรมเกษตร, 4-7 กุมภาพันธ์ 2557
Call# FOOD 8073

CALL # Volume Number Month Year Barcode Status

AbstractThis study investigated the properties of greater yam ( Dioscorea alata L.) tuber and starch. Yam starch granules were spade-shaped with truncated end with the size range of 20 to 50 ? m. The apparent amylose content in yam starch was aroun d 36 % (d.b.). The gelatinisation temperature range determined by differential scanning calorimetry was 75.8 ? 83.3 ? C. Heating yam starch in alkali solution enhanced solubilisation of granule- bound proteins and most likely ionised the ? OH group in starch molecules. Subsequent Ca 2+ -crosslinking of the cooked ionised starch at 25 ? C for 16 h, followed by drying at 45 ? C in a tray-dryer, resulted in star ch films having spher ulitic structure distributed in the rubbery matrix of ionised star ch polymers at room temperature. The size of Ca 2+ - containing spherulites fabricated und er alkali condition was around 3-5 ? m. This study reported the novel method of using alkali-treated yam star ch to form spherulitic structure containing Ca 2+ after drying in a tray-dryer.
Descriptหน้า 1-8
Subjectgelatinisation
Dioscorea
spherulite
starch
yam
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