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Physicochemical Properties of Starches from Several Agricultural Sources: Application to a Starch-based Adhesive
Lili Melani
,
Hyoung-Jin Kim†
Kookmin University Industry-Academic Cooperation Foundation, Kookmin University, Seoul, 136-702
†Corresponding author: E-Mail: hyjikim@kookmin.ac.kr
30 April 2019. pp. 100-107
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Abstract

This study evaluated the physicochemical properties of starches from various agricultural sources (corn, potato, wheat, and tapioca). The chemical properties, i.e., the starch, ash, amylose, and amylopectin contents, were found to be significantly different between the starches. Further, the pasting property, i.e., swelling power (which was obtained at five different temperatures), was strongly affected by the amylose and amylopectin contents. The highest amylopectin content (82.7%) was found in tapioca, which led to the highest swelling power (28.1 g/g); this was followed by wheat, potato, and then corn starch. To evaluate the viscosity profile, a paste was made by cooking wheat (WS) and tapioca (TS) starches at specific ratios, i.e., WS100:TS0, WS85:TS15, WS75:TS25, WS50:TS50, and WS0:TS100. The highest viscosity level was observed at TS100 and the addition of TS to a mixture was found to increase the level of viscosity. Furthermore, TS100 showed good mechanical properties compared with the other mixtures.

Keywords
Starch
physicochemical properties
pasting properties
peel resistance
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Information
  • Publisher :Korea Technical Association of The Pulp and Paper Industry
  • Publisher(Ko) :한국펄프종이공학회
  • Journal Title :Journal of Korea TAPPI
  • Journal Title(Ko) :펄프종이기술
  • Volume : 51
  • No :2
  • Pages :100-107
  • Received Date : 2019-03-14
  • Revised Date : 2019-04-12
  • Accepted Date : 2019-04-22
  • DOI :https://doi.org/10.7584/JKTAPPI.2019.04.51.2.100
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