สืบค้นงานวิจัย
Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch
Pinyo J. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch
ผู้แต่ง / หัวหน้าโครงการ (EN): Pinyo J.
บทคัดย่อ (EN): The aim of this research was to investigate the extraction yield and physicochemical properties of sago starch extracted after enzymatic pretreatment. Sago pith was enzymatic-pretreated by varying enzyme (cellulase enzyme complex) concentration, pretreatment time, and sago pith slurry concentration. The extracted sago starch was analyzed for its properties, e.g., extraction yield, pasting and thermal properties, and in vitro starch digestibility. Sago pith contained 82% (db) starch. The extraction yield and reducing sugar released increased with enzyme concentration and pretreatment time. The optimum enzymatic pretreatment conditions were 10% (w/w) sago pith slurry, enzyme concentration of 0.25 mL (618 carboxymethylcellulose unit and 139 p-nitrophenyl-β-d-glucopyranoside unit)/g substrate, and 24 h pretreatment time, providing the highest extraction yield of 71.36% (w/w sago pith, db), while control method, without enzymatic pretreatment, provided 61.01% extraction yield. Results from pasting and thermal properties confirmed that the granular stability, resistance to shear, and crystalline perfection of sago starch were improved due to hydrothermal effect of annealing during enzymatic pretreatment. The enzymatic-pretreated sago starch also had lower retrogradation but higher starch digestibility than the control sago starch. The enzymatic pretreatment enhanced the extraction yield of sago starch and also improved its quality by the effect of annealing. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-84955674733&doi=10.1002%2fstar.201500185&partnerID=40&md5=8362257034d28b4811f925e56af96860
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Extraction
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
หากไม่พบเอกสารฉบับเต็ม (Full Text) โปรดติดต่อหน่วยงานเจ้าของข้อมูล

การอ้างอิง

Pinyo J.. "Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch". ไม่ระบุหน่วยงาน. ม.ป.ป.

Pinyo J.. "Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



TARR Wordcloud:
Effect of enzymatic pretreatment on the extraction yield and physicochemical properties of sago starch
Pinyo J.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Improvement of sago starch extraction process using various pretreatment techniques and their pretreatment combination Effect of extraction condition on the chemical and emulsifying properties of pectin from Cyclea barbata Miers leaves Effect of extraction condition on properties of pectin from banana peels and its function as fat replacer in salad cream Effect of roasting on phytochemical properties of Thai soybeans Under-Flora in Rubber Plantations: Its Effect on Soil Properties Studying Effect of Potassium Fertilizer to Latex Yield on Grey Soil Effect of ageing on physicochemical properties and textural changes in hot boned meat from young and old Indian water buffaloes (Bubalus bubalis) (Buffalo Bulletin,37(2)) Supercritical Fluid Extraction of Flavonoids from Hevea Leaves The influence of extraction methods on composition and antioxidant properties of rice bran oil Physicochemical properties of Terminalia catappa seed oil as a novel dietary lipid source
คัดลอก URL
กระทู้ของฉัน
ผลการสืบค้นทั้งหมด โพสต์     เรียงลำดับจาก
พัฒนาระบบโดยศูนย์ความรู้เฉพาะด้านวิศวกรรมความรู้และวิศวกรรมภาษาDeveloped by Center of Excellence for Unified Knowledge and Language Engineering
สนับสนุนโดยสำนักงานพัฒนาการวิจัยการเกษตร (องค์การมหาชน)Supported by the Agricultural Research Development Agency (Public Organization)
แบบสำรวจความพึงพอใจQuestionair