抄録
As result of evaluation of the effect of borax on starch gelation, the critical concentration of starch gelation decreased with increasing borax concentration when native starches were used, while the critical concentration of starch gelation increased when soluble starch was used. When soluble starch was employed, no significant difference was observed. In contrast, addition of borax reduced the rate of drying of native starch gels, suggesting that addition of borax is effective for increasing the water-retention of native starches. These results suggest that the possible site of attachment for borate ester is dependent on the local structure of the starch, such as helix or branching configuration.
