Role of Starch Pre-treatment Temperature on types of Cyclodextrins produced from Raw Tapioca Starch
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Published:
Apr 24, 2008
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Abstract
The effect of starch pre-treatment temperature and exposure duration of raw tapioca starch on cyclodextrins production using thermostable cyclodextrin glycosyltransferase was investigated in this study. Maximum concentration of cyclodextrins was produced after an hour of exposure duration on raw tapioca starch at 80°C of the starch pretreatment temperature. Employment of this critical condition as the starch pretreatment procedure promotes high cyclodextrins production as well as better preservation on the starch granule structure. As a matter of fact, the starch critical pretreatment temperature also increased 93% and 94% of swelling power and leached amylose, respectively. All types of cyclodextrin produced revealed significant linear relationship with starch pretreatment temperature.
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A.M, M. S., Hassan, O., A.F, I., A.W, Z., & Illias, R. M. (2008). Role of Starch Pre-treatment Temperature on types of Cyclodextrins produced from Raw Tapioca Starch. Malaysian Journal of Science, 27(1), 101–110. Retrieved from https://malindojournal.um.edu.my/index.php/MJS/article/view/7936
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