Abstract
To clarify the differences between the addition effects of “Sake” and those of heat-treated one on the properties of potato starch paste, a study was made on the changes in contents of some constituents of “Sake” caused by heat treatment. Effects of these constituents and some other factors on the gelatinization of potato starch were also examined by using a model solution of “Sake” containing organic acids and their salts.
The results obtained were as follows :
1. There was no change in contents of the constituents of “Sake” by heat treatment except alcohol. The change in alcohol content caused the different effects between “Sake” and heattreated “Sake” on the physico-chemical properties of potato starch.
2. The addition of “Sake” and heat-treated “Sake” depressed the swelling of potato starch granules and lowered the viscosity measured by Brabender Amylography. Ethanol also depressed the swelling of potato starch granules at about 80°C.
3. The magnitude of decrease in viscosity of potato starch by adding “Sake” largely depended on the salt concentration of the organic acids in “Sake” and less on the hydrogen ion concentration.
