Comparative Study on Potato and Mungbean Starch with Potato Starch Analyzer
Starch not only provides energy for humans, but also provides raw materials for industrial production. It is required for the basic physicochemical properties of starch during the production and application of starch. Potato starch and mung bean starch differ in their molecular structure, degree of polymerization, reducing ability and ratio of straight support, so that their physical and chemical properties are different. The difference in its physical and chemical properties will directly affect its application in industry. In order to make more rational use of potato starch and mung bean starch, a potato starch analyzer was used to analyze the polarization cross, starch particle size distribution, transparency, freeze-thaw stability, retrogradation, solubility and swelling force, starch gelatinization properties of the two starches. A comparative analysis was performed. Add Wechat to browse professional information anytime, anywhere:
Work Principle:
The machine is fixed by different geometry, the relative rotation of the rotor under high speed rotation, when the material under the weight, air pressure and centrifugal force through adjustable stator clearance, subject to strong shear , Friction, impact force, high-frequency vibration and other complex forces, are effectively broken, dispersed emulsification and mixing, resulting in the ideal product.
Chili Pepper Machines,Chili Sauce Machine,Manual Chili Grinder,Chilli Grinding Machine Henan Gems Machinery Co.,Ltd , https://www.hngemsmachine.com
Take a little starch on the slide, dissolve and disperse it with a mixed solution of glycerin and water in a volume ratio of 1:1, place it on a polarizing microscope sample stand, and observe and photograph the starch polarized cross at 50 times. According to Zhang Yanping's method slightly modified: Weigh 1.00g starch, formulated as a mass fraction of 1% of the starch milk, 15min boiling water bath, keeping the starch paste volume unchanged during the boiling water bath, then cooled to room temperature, with spectrophotometry The light transmittance of the starch paste at 620 nm was measured, and the transmittance was measured with a glass rod. Distilled water was used as a blank sample (light transmittance: 100%).
The determination of the potato starch analyzer found that both the potato starch and the mung bean starch had a more pronounced polarized cross and both had large and small particles. The umbilical point of potato starch was biased towards one end of the granules, and the degree of bias of large-granule starch was relatively high. Most of the granules had a “X†shape in the cross of polarized light, and a few had a “10†shape. However, the large particles of mung bean starch have false multiple grains.
After a detailed analysis by the potato starch analyser, the polarized crosses of potato starch and mung bean starch were relatively clear, in which the umbilical point of potato starch was biased toward one end of the pellet, most of which was in an “X†shape; the large particles of mung bean starch had false multiple crops. The average particle size of potato starch is larger than that of mung bean starch. Mungbean starch has more small-grained starch, and potato starch contains more large-granule starch. 