Study On The Properties And Restraining Retrogradation Of Pinang Taro Starch

The cereal food retrograded is mainly caused by the retrograded of starch, High-starch foodespecially prone to retrograded during the storage process. To solve the problem of retrograde ofstarch, and the problem of cereal food retrograded is also solved. Realizing the mechanism ofretrogradation and restraining starch retrogradation have great significance to improve foodquality.This paper southern region of the of pinang taro as raw materials, the starch which made bylaboratory. Researched on the physicochemical properties, preparation of the pinang taro acetatesstarch with low degrees of substitution and food additives、amylase inhibition of pinang tarostarch aging, the results showed that: the pinang taro starch partical shap is irregular polyhedron,the surface diameter is1-5μm,average diameter is2μm, its surface is smooth,some small orlarge. The infrared spectrum showed the structural features of pinang taro starch; Therecrystallization for high purity amylase and amylopecin, which iodine blue value were0.96and0.12, λmax were655nm and553nm, The experiment measured the ratio of the amylose contentof pinang taro starch is about10.0%, which lower content. Higher gelatinization temperature is76.6℃，peak viscosity is487mPa·S, cold and thermal paste of pinang taro starch has poorstability,which own to weak gel,short-term(hours or ten hours) not easy to retrogradation; it hasproperties of lower clarity is3.6%, poor freeze-thaw stability and good retrogradation. Thesolubility is relatively small but larger of the expansion degree.The best technology of preparation for pinang taro starch of low degrees of substitution asfollows: the ratio of starch to anhydride is10:1.2(w/w), reaction pH is8.0, reaction temperatureis30℃, and reaction time is1h., the reaction temperature and the amount of acetic anhydridewere significant. The content of acetyl is2.18%. Degree of substitution is0.084, reactionefficiency is44.1%. The results show that transparency, solubility, inflation degrees haveimproved greatly, the pasting peak viscosity higher also. By the TPA Texture analysis, the lowdegree of substitution of pinang taro starch’s anti-retrograding ability was significantlyenhanced.For preventing the retrogradation of pinang taro starch by the addition of emulsifiers andfood gum and modified starch, found that the molecular distilled monoglycerides, guar gum andmaltodextrin have a good inhibitory effect on retrogradation of pinang taro starch. As the results of the Orthogonal complex experiment the optimum conditions of the experiment were that theconcentration of molecular distilled monoglycerides was0.6%, the concentration of guar gumwas0.6%, the concentration of maltodextrin was2.0%, and the viscosity was1134mPa.s. andmake aging test to the result found stored7days under4℃the chromatography rate of waterwas only8.05%,6.09%lower than the original starch, the result is consistent with the expected.By study on the inhibitory effect on pinang taro starch with several amylase, the resultsshowed that β-amylase is the best one. As the results of the single factor experiment andorthogonal test, the optimum conditions of the experiment were that the amount of enzyme was0.1%, hydrolysis temperature was45℃, enzymatic hydrolysis time was30min. The hydrolysistemperature was extremely significant, the amount of enzyme was significant. With theconditions of best experimental program, stored7days the the viscosity was1054mPa.s, theaging degree was8.13%,6.17%lower than the original starch. Test the natural pinang taro starchwith the conditions of best experimental program, and the retrogradation effect was significantlyenhanced.