STRUCTURAL AND PHYSICAL PROPERTIES OF DEBRANCHED TAPIOCA STRCH
Keywords:
Debranching, pullulanase, retrogradation, tapioca starchAbstract
Tapioca starch gel (5%, 8%, and 10%) was debranched with the pullulanase concentration of 5, 15, and 30 PUN/g of starch for 44 h. The higher enzyme concentration, the greater degree of hydrolysis (DH) at 5 - 8% starch. The constant and maximum DH was found at 8% starch and 15 PUN/g of starch enzyme. The longer reaction time from 30 min to 24 h increased degree of debranching (DB) from 58.9 to 89.3% and average number of chain from 22 to 42, but decreased average chain length form 117 to 51 glucose unit. The association of debranched starch into an order structure was present during debranching process as indicated by XRD and DSC technique. The crystalline type was CB polymorph. Three regions of the thermal transition temperatures appeared at 50 - 120°C, 140 - 170°C, and 170 - 197°C. In the aspect of retrogradation of debranched starch, WHC, Tm and enthalpy of retrogradation were increased as DB was higher.
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