Use of rapid visco analyser to study the interactions between starch chitin and lipid | |
| Author | Thavarith, Chunchieng |
| Call Number | AIT Thesis no. BP-98-5 |
| Subject(s) | Chitin-- Research Lipids-- Research Biochemistry |
| Note | A thesis submitted for partial fulfillment of the requirement for the award of the degree of Master of Engineering, Scholl of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The affect of native tapioca starch on flours from different sources and the interactions between tapioca starch I chitin or chitosan and lipids were the objects for this study. Rapid Visco Analyser was used for rapid evaluation of pasting properties of mixture of tapioca starch and flours, and those of tapioca starch and lipids, tapioca starch and chitin or chitosan and tapioca starch I chitin or chitosan and lipids. Alpha-amylase from different sources and pullulanase have different effects on those mixtures. A large viscosity reduction of starch I chitosan and starch I lipid or starch I chitosan I lipid complexes by enzymatic treatment proved the strong interactions between tapioca starch and chitin or starch /chitin and lipid, when a-amylase could reduce their viscosity not so much. Other techniques were used to show the interactions between starch I chitin and starch I chitosan. High Performance Size Exclusion Chromatography (HPSEC) was used to asse~s the profiles of starch components, and it was found the same amount of amylose by this technique and by spectrophotometry. UV Spectrophotometric measurements based on the Iodine binding ability of amylose discovered that the amount of free amylose in gel of starch I chitosan complex is the same as in individual starch and two times more than those in gel of starch I chitin complex. Differential Scanning Calorimetric test demonstrated the different temperature range and enthalpy of the crystallite melting between individual native tapioca starch, starch I chitosan and starch I chitin complexes. All of the obtained results put in evidence the interactions between starch and chitin or starch I chitin and lipid. |
| Year | 1998 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Bioprocess Technology (BP) |
| Chairperson(s) | Montet, Didier; |
| Examination Committee(s) | Stevens, Willem F. ;Suwalee Chandrkrachang ;Rakshit, Sudip Kumar ;Pakorn Nuchnoi; |
| Scholarship Donor(s) | Federal Republic of Germany (DAAD) ; |
| Degree | Thesis (M.Eng.) - Asian Institute of Technology, 1998 |