การศึกษาคุณลักษณะของแป้งที่แยกได้จากเหง้าพุทธรักษากินได้ (Canna edulis)

Characterization of Starch Isolated from Edible Canna Rhizome.

Name: วัชรินทร์ จันทร์สุวรรณ

Organization : มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

keyword: edible canna

; starch

; characterization

; amylase

; amyase content

Abstract: This thesis described the study on characterization of fresh rhizome and starchisolated from rhizome of 2 varieties of edible canna, namely Canna-Thaipurple and Canna-Thaigreen. Both of canna rhizomcs had similar external articulate shape but were different inskin color. Thc size of' Thaipurple rhizome was slightly bigger than that of Thaigreen. Cannastarch granulcs wcre arranged in group of 5-1 1 granules in each cell and they wcre oval orelliptical in shape with an average sizc of 43-55 pm. Starch content in fresh rhizome of Canna-Thaipurple and Canna-Thaigrccn wcre 13.04 and 1 1.7G11/0, respectively. The yield of starchisolated from rhizomc with watcr were 67.9-69.3% The isolated products were composed ofstarch 88.20%, moisture 10.15%) for Thaipurple and starch 81.35%, moisture 13.88%, forThaigreen. Other components; lipid, protein, phosphorus and ash were found in a small amount(< 0.3% for each component). The absolute content and degree of polymerization of amyloseanalyzed by high performance sizc exclusion chromatography were 20-21% and 1262-1 300 unit,respectively. The swelling power and solubility of canna starches resembled those of mungbeanstarch but were lower than potato and cassava starches. The viscosity profile examined by*Brabender Amylograph showed that Thaipurple and Thaigreen had pasting temperature at 71.8and 71.4O~, peak viscosity of 850.5 and 1225 B.U., respectively. Their pasting profiles weresimilar to mungbean starch. Enthalpy of gelatinization of canna starches were about 22 J/g(analyzed by differential scanning calorimetry). Both canna starches had lower freeze-thawstability than other starches, as indicatcd by higher % syncrcsis. This implied that canna starcheshad a high ability to retrograde. Rate of canna starch hydrolysis by amylase was similar to thoseof cassava and mungbean starch.

มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

Address: กรุงเทพมหานคร (Bangkok)

Email: info.lib@mail.kmutt.ac.th

Name: รศ.ดร.ดุษฏี อุตภาพ

Role: อาจารย์ที่ปรึกษา

Created: 2543

Issued: 2005-10-21

Modified: 2006-05-24

วิทยานิพนธ์/Thesis

ISBN: 9746285467

CallNumber: BCT33

tha

DegreeName: วิทยาศาสตรมหาบัณฑิต

Level: ปริญญาโท

Descipline: เทคโนโลยีชีวเคมี

Grantor: มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

©copyrights มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าธนบุรี

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	BCT33.pdf	3.68 MB	120	2024-07-25 16:05:09
2	BCT33ab.pdf	81.21 KB	46	2023-05-25 09:34:25
3	BCT33ab.txt	2.09 KB	36	2021-07-16 15:37:41

ใช้เวลา

0.03406 วินาที