Effects of sulfur dioxide concentration and contact time on properties of cassava starch = ผลความเข้มข้นซัลเฟอร์ไดออกไซด์และเวลาสัมผัสต่อสมบัติของแป้งมันสำปะหลัง


สหชัย สุวรรณการ


วิทยานิพนธ์. (2010) 96 หน้า



This research aimed to study the effect of sulfur dioxide on properties of cassava starch. Starch powder was treated with sulfur dioxide solution at different concentrations (0, 100, 200, 300 and 500 ppm) and contact time (15, 30, 45, 60 and 120 min), and subsequently washed until no sulfur dioxide residues were detected prior to determination of whiteness, solubility, swelling power, peak viscosity and gelatinization thermal properties. With increasing sulfur dioxide concentration, whiteness increased significantly (p<0.05), while solubility, swelling power and peak viscosity decreased significantly (p<0.05). However, the concentration of sulfur dioxide had no effect on the gelatinization onset temperature (To) and enthalpy (Delta H) of the starch samples. When the contact time was prolonged, there was no significant change in the investigated starch properties (p<0.05). These results imply that the molecules of sulfur dioxide probably break down glycosidic linkages of amylose molecules in amorphous region. This study will aid understanding of the effect of addition of sulfur dioxide during extraction of cassava starch in industry