A Review on Physicochemical and Thermorheological Properties of Sago Starch

Abstract

This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

The Structure and Characteristics of Sago Starch

“…Siau et al (2004) attempted to make cationic sago starch using 3-chloro-2-hydroxypropyltrimethylammonium chloride (0.01-0.10 mol L −1 ) and sodium hydroxide (0.03-0.86 mol L −1 ) and found that the gelatinization enthalpy of cationic sago starch was lower, compared with native sago starch. The enthalpy of a transition is explained as corresponding to the amount of crystal order (or double helical structure) in the starch suspension (Mohamed et al 2008). The structural transformation of sago starch modified by osmotic pressure and heat moisture was observed by DSC (Pukkahuta and Varavinit 2007).…”

Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

“…According Olayinka et al [13] will increase the drying process chain association between amylose-amylose starch and amyloseamylopectin in amorf area, separate amylose and amylopectin fractions, increasing the cohesiveness of the material in the granules due to the interaction and pressure. In the process of heating the hydrogen bonds that stabilize the double helix structure in crystalline disconnected and replaced by water [12].…”

Sago Palm

“…Siau et al (2004) attempted to make cationic sago starch using 3-chloro-2-hydroxypropyltrimethylammonium chloride (0.01-0.10 mol L ) and found that the gelatinization enthalpy of cationic sago starch was lower, compared with native sago starch. The enthalpy of a transition is explained as corresponding to the amount of crystal order (or double helical structure) in the starch suspension (Mohamed et al 2008). The structural transformation of sago starch modified by osmotic pressure and heat moisture was observed by DSC (Pukkahuta and Varavinit 2007).…”