Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch
ABSTRAK Hydroxypropyl derivatives of tapioca starch with molar substitution of 0.000 � 0.113 were prepared by varying alkalinity of the reaction mixtures and propylene oxide used. Pasting behaviour and paste properties of the starches were evaluated. The results suggested that alkalinity facilitat...
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[Yogyakarta] : Universitas Gadjah Mada
1994
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id-ugm-repo.257932014-06-18T00:39:35Z https://repository.ugm.ac.id/25793/ Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch Perpustakaan UGM, i-lib Jurnal i-lib UGM ABSTRAK Hydroxypropyl derivatives of tapioca starch with molar substitution of 0.000 � 0.113 were prepared by varying alkalinity of the reaction mixtures and propylene oxide used. Pasting behaviour and paste properties of the starches were evaluated. The results suggested that alkalinity facilitated derivatization, but using aqueous NaOH solution with molarity higher than 0.375 along .with propylene oxide higher than 0.09375 ml per g starch was unfeasible. The hydroxypropylation procedures reduced the pasting temperature and maximum consistency temperature, but increased in swelling power of the granular starches, viscosity and stability of the starch pastes Keywords: hydroxypropylation, tapioca [Yogyakarta] : Universitas Gadjah Mada 1994 Article NonPeerReviewed Perpustakaan UGM, i-lib (1994) Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch. Jurnal i-lib UGM. http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8793 |
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Universitas Gadjah Mada |
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UGM Library |
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Indonesia |
| collection |
Repository Civitas UGM |
| topic |
Jurnal i-lib UGM |
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Jurnal i-lib UGM Perpustakaan UGM, i-lib Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch |
| description |
ABSTRAK
Hydroxypropyl derivatives of tapioca starch with molar substitution of 0.000 � 0.113 were prepared by varying alkalinity of the reaction mixtures and propylene oxide used. Pasting behaviour and paste properties of the starches were evaluated. The results suggested that alkalinity facilitated derivatization, but using aqueous NaOH solution with molarity higher than 0.375 along .with propylene oxide higher than 0.09375 ml per g starch was unfeasible. The hydroxypropylation procedures reduced the pasting temperature and maximum consistency temperature, but increased in swelling power of the granular starches, viscosity and stability of the starch pastes
Keywords: hydroxypropylation, tapioca |
| format |
Article NonPeerReviewed |
| author |
Perpustakaan UGM, i-lib |
| author_facet |
Perpustakaan UGM, i-lib |
| author_sort |
Perpustakaan UGM, i-lib |
| title |
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch |
| title_short |
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch |
| title_full |
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch |
| title_fullStr |
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch |
| title_full_unstemmed |
Effect of Preparation Conditions on the Characteristics of Hydroxypropyl Tapioca Starch |
| title_sort |
effect of preparation conditions on the characteristics of hydroxypropyl tapioca starch |
| publisher |
[Yogyakarta] : Universitas Gadjah Mada |
| publishDate |
1994 |
| url |
https://repository.ugm.ac.id/25793/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=8793 |
| _version_ |
1681218652240609280 |