Effect of temperature and starch concentration on the intrinsic viscosity and critical concentration of sago starch (Metroxylon sagu)

Citation
Mn. Islam et al., Effect of temperature and starch concentration on the intrinsic viscosity and critical concentration of sago starch (Metroxylon sagu), STARCH, 53(2), 2001, pp. 90-94
Citations number
14
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
STARCH-STARKE
ISSN journal
0038-9056 → ACNP
Volume
53
Issue
2
Year of publication
2001
Pages
90 - 94
Database
ISI
SICI code
0038-9056(200102)53:2<90:EOTASC>2.0.ZU;2-8
Abstract
Intrinsic viscosity and critical concentration of sage starch dispersions w ere studied at different temperatures and presence of solutes (sodium chlor ide, glucose and sucrose). Ubbelohde capillary viscometer was used to measu re relative viscosity. Intrinsic viscosity decreases with an increase in te mperature but the critical concentration remained fairly constant over the range of temperature studied. Sodium chloride enhanced the intrinsic viscos ity but sugars somehow reduced it. Critical concentration is defined as the point where the starch molecules start to entangle with each other and abr uptly enhance viscosity. Sodium chloride enhanced the molecular entanglemen t and lowered the critical concentration.