Effect of Surfactant Addition on Viscosity Profiles of Starches Part 2, Effect of Temperature Elevating Rate on Viscosity

摘要

The effects of eight kinds of surfactants (four kinds of glycerin mono ester (monoglyceride) and three kinds of diglycerin mono ester (diglymonoester) and lysolecitin) on viscosities of seven starches (wheat, waxy wheat, maize, rice, potato, tapioca and sweet potato) were investigated. The results of viscosity profiles obtained by a rapid-visco-analyzer (RVA) are as follows. Final viscosity of the cereal starches (wheat, waxy wheat, maize and rice) paste by the addition of surfactants was higher thancontrol. Peak viscosity and minimum viscosity of rice and waxy wheat starch paste with monoglycerides become higher than control, and peak viscosity of the maize and waxy wheat starch paste with diglymonoesters and lysolecithin was higher than control.The higher monoglyceride concentration brought about the higher final viscosity of the wheat starch paste. Peak viscosity time of the root starches (potato, tapioca and sweet potato) pastes with surfactants delayed than control. Peak viscosity of the potato starch paste with surfactants was lower than control. The higher monoglyceride concentration brought about the lower peak viscosity of the potato starch paste In the cases of MP and MS, peak viscosity of the sweet potato starch paste became lower than control by the addition of 0.25% concentration, but by the addition of 0.50-1.00% concentration, peak viscosity and minimum viscosity became higher than control. In the cases of MO and ML, the higher 0.25-0.75% concentration delayed peak viscosity timeand brought about the higher final viscosity of the sweet potato starch paste.