Effect of addition agents on thermal property of tapioca starch in microwave field

CARB 69

Jun Ye, jye@scut.edu.cn1, Yi Qiu, xjscut@sohu.cn1, and Jian Xiong, lcjxiong@scut.edu.cn2. (1) State Key Laboratory of Pulp & Paper Engineering, South China University of Technology, Wu shan, Guangzhou, 510640, China, (2) College of Light Industry and Food Sciences, South China University of Technology, Wu shan, Guangzhou, 510640, China
For the particular heating characteristic, microwave is widely used in starch food processing and its chemical modification, and in these processes the thermal properties of starch are significantly important. In this article, the effect of the addition agents, such as NaCl, lauryl sodium sulfate (SDS) and Urea on the thermal property of tapioca starch subjected to microwave radiation was studied. The results showed that the all of three addition agents can improve the thermal effect of tapioca starch, and shorten the plateau interval length of isothermal transformation in the time-temperature profiles. Moreover, when irradiated short time, SDS influenced on the thermal effect of tapioca starch the most obviously, but with the time prolonged, the influence of Urea rose.

Acknowledgment We gratefully acknowledge the financial support from the NSFC (project 20436020 and 50573025).

 

General Posters
8:00 PM-10:00 PM, Tuesday, 12 September 2006 Moscone Center -- Hall D, Poster

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8:00 PM-10:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Sci-Mix

Division of Carbohydrate Chemistry

The 232nd ACS National Meeting, San Francisco, CA, September 10-14, 2006