The method for determination of dispersed state of starch granules by heating.
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The conventional and quantitative method for determination of dispersed state after swelling (degree of fragmentation) of starch granules was studied using corn starch. Subsequently, the degree of fragmentation for some kinds of starch gel and paste were measured with the method.<BR>The adopted method was as follows : powder sample were suspended in water and measured turbidity (100-transmittance at 530 nm) on the instant (<I>A</I>) and after 100 min standing (<I>B</I>) at 30°C. The logarithm of the relative turbidity (<I>B/A</I>) of standard samples were plotted as function of fragmentation, that was decided according to treated temperature of the samples, for determination of standard curve. The degree of fragmentation for unknown sample were drawned by the relative turbidity of the sample being applied to the standard curve.<BR>Breaking property of starch gel was related to the degree of fragmentation. Gels which were 7 and 10% of starch concentration were needed 95 and 89 in degree of fragmentation respectively for a firm gel structure. High speed heating of starch paste was developed larger quantities of fine fragment per second than that of low speed heating.
- 一般社団法人 日本家政学会の論文
一般社団法人 日本家政学会 | 論文
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