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Physico-chemical characterisation of sago starch

The physico-chemical characteristics of various sago starch samples from South East Asia were determined and compared to starches from other sources. X-ray diffraction studies showed that all the sago starches exhibited a C-type diffraction pattern. Scanning electron microscopy showed that they cons...

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Main Authors: Fasihuddin B., Ahmad, Peter A., Williams, Jean-Louis, Doublier, Sylvie, Durand, Alain, Buleon
Format: E-Article
Language:English
Published: Elsevier 1999
Subjects:
S Agriculture (General)
Online Access:http://ir.unimas.my/id/eprint/7011/1/Physico-chemical%20characterisation%20of%20sago%20starch.pdf
http://ir.unimas.my/id/eprint/7011/
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spelling my.unimas.ir.70112015-04-21T07:52:36Z http://ir.unimas.my/id/eprint/7011/ Physico-chemical characterisation of sago starch Fasihuddin B., Ahmad Peter A., Williams Jean-Louis, Doublier Sylvie, Durand Alain, Buleon S Agriculture (General) The physico-chemical characteristics of various sago starch samples from South East Asia were determined and compared to starches from other sources. X-ray diffraction studies showed that all the sago starches exhibited a C-type diffraction pattern. Scanning electron microscopy showed that they consist of oval granules with an average diameter around 30 μm. Proximate composition studies showed that the moisture content in the sago samples varied between 10.6% and 20.0%, ash between 0.06% and 0.43%, crude fat between 0.10% and 0.13%, fiber between 0.26% and 0.32% and crude protein between 0.19% and 0.25%. The amylose content varied between 24% and 31%. The percentage of amylose obtained by colourimetric determination agreed well with the values obtained by fractionation procedures and potentiometric titration. Intrinsic viscosities and weight average molecular weight were determined in 1M KOH. Intrinsic viscosity for amylose from sago starches varied between 310 and 460 ml/g while for amylopectin the values varied between 210 and 250 ml/g. The molecular weight for amylose was found to be in the range of 1.41×106 to 2.23×106 while for amylopectin it was in the range of 6.70×106 to 9.23×106. The gelatinisation temperature for the sago starches studied varied between 69.4°C and 70.1°C. The exponent ‘a’ in the Mark–Houwink equation and the exponent ‘α’ in the equation Rg=kMα was found to be 0.80 and 0.58, respectively for amylose separated from sago starch and these are indicative of a random coil conformation. Two types of pasting properties were observed. The first was characterised by a maximum consistency immediately followed by sharp decrease in consistency while the second type was characterised by a plateau when the maximum consistency was reached. Elsevier 1999 E-Article PeerReviewed text en http://ir.unimas.my/id/eprint/7011/1/Physico-chemical%20characterisation%20of%20sago%20starch.pdf Fasihuddin B., Ahmad and Peter A., Williams and Jean-Louis, Doublier and Sylvie, Durand and Alain, Buleon (1999) Physico-chemical characterisation of sago starch. Carbohydrate Polymers, 38 (4). pp. 361-370. ISSN 0144-8617 http://ac.els-cdn.com/S0144861798001234/1-s2.0-S0144861798001234-main.pdf?_tid=5e093412-e176-11e4-8fb3-00000aab0f6b&acdnat=1428886102_14cd6545b6817477026a596439e32699 doi:10.1016/S0144-8617(98)00123-4
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic S Agriculture (General)
spellingShingle S Agriculture (General)
Fasihuddin B., Ahmad
Peter A., Williams
Jean-Louis, Doublier
Sylvie, Durand
Alain, Buleon
Physico-chemical characterisation of sago starch
description The physico-chemical characteristics of various sago starch samples from South East Asia were determined and compared to starches from other sources. X-ray diffraction studies showed that all the sago starches exhibited a C-type diffraction pattern. Scanning electron microscopy showed that they consist of oval granules with an average diameter around 30 μm. Proximate composition studies showed that the moisture content in the sago samples varied between 10.6% and 20.0%, ash between 0.06% and 0.43%, crude fat between 0.10% and 0.13%, fiber between 0.26% and 0.32% and crude protein between 0.19% and 0.25%. The amylose content varied between 24% and 31%. The percentage of amylose obtained by colourimetric determination agreed well with the values obtained by fractionation procedures and potentiometric titration. Intrinsic viscosities and weight average molecular weight were determined in 1M KOH. Intrinsic viscosity for amylose from sago starches varied between 310 and 460 ml/g while for amylopectin the values varied between 210 and 250 ml/g. The molecular weight for amylose was found to be in the range of 1.41×106 to 2.23×106 while for amylopectin it was in the range of 6.70×106 to 9.23×106. The gelatinisation temperature for the sago starches studied varied between 69.4°C and 70.1°C. The exponent ‘a’ in the Mark–Houwink equation and the exponent ‘α’ in the equation Rg=kMα was found to be 0.80 and 0.58, respectively for amylose separated from sago starch and these are indicative of a random coil conformation. Two types of pasting properties were observed. The first was characterised by a maximum consistency immediately followed by sharp decrease in consistency while the second type was characterised by a plateau when the maximum consistency was reached.
format E-Article
author Fasihuddin B., Ahmad
Peter A., Williams
Jean-Louis, Doublier
Sylvie, Durand
Alain, Buleon
author_facet Fasihuddin B., Ahmad
Peter A., Williams
Jean-Louis, Doublier
Sylvie, Durand
Alain, Buleon
author_sort Fasihuddin B., Ahmad
title Physico-chemical characterisation of sago starch
title_short Physico-chemical characterisation of sago starch
title_full Physico-chemical characterisation of sago starch
title_fullStr Physico-chemical characterisation of sago starch
title_full_unstemmed Physico-chemical characterisation of sago starch
title_sort physico-chemical characterisation of sago starch
publisher Elsevier
publishDate 1999
url http://ir.unimas.my/id/eprint/7011/1/Physico-chemical%20characterisation%20of%20sago%20starch.pdf
http://ir.unimas.my/id/eprint/7011/
http://ac.els-cdn.com/S0144861798001234/1-s2.0-S0144861798001234-main.pdf?_tid=5e093412-e176-11e4-8fb3-00000aab0f6b&acdnat=1428886102_14cd6545b6817477026a596439e32699
_version_ 1644510189940899840
score 13.211869

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