Effect of Natural Stabilizer on Gelatinization Property of Etherified Tapioca Starch

Abstract

The gelatinization property of etherified tapioca starch was investigated using a DSC, a photomicrograph and a Brabender Viskograph. The effects of the stabilizers (gelatin, locust bean gum, xanthan gum, carrageenan, guar gum, low methoxyl pectin and tamarind gum) on Viskogram of etherified tapioca starch was also studied. The results showed that addition of a stabilizer influenced the Viskogram of the starch. Guar gum or locust bean gum raised the viscosity of the starch after the temperature reached 95°C. All other stabilizers decreased the viscosity. Moreover all the stabilizers except guar gum raised the temperature at which the viscosity initially increased. Stabilizers with a high water-binding or gelling property were expected to suppress the degree of gelatinization. The investigation on the interaction between gelatin and etherified tapioca starch showed that gelatin promoted gelatinization at lower starch level while gelatin suppressed gelatinization at higher starch level.