Abstract The aim of this study was to investigate the effect of physical modifications on granule morphology, pasting behavior and functional properties of arrowroot starch. The methods are including HCl hydrolysis, autoclaving-cooling (at 121 °C for 15 min, cooled at 4 °C for 24 h), and the combination of HCl hydrolysis and autoclaving-cooling in two different cooling times (cooled at 4 °C for 24 h and 72 h). The result showed that all physical modifications applied to the starch did not increase the resistant starch content significantly. In other hand, the same result was obtained by other researches, thus it might be concluded that acid hydrolysis, autoclaving-cooling, and the combination of them did not necessarily change the resistant starch content. In contrast to what was observed with the resistant starch content, acid hydrolysis had an improving effect on solubility and gel hardness of starch without destroying its granule structure, whereas autoclaving-cooling and its combination with acid hydrolysis decreased gel hardness but increased water holding capacities of the modified starches with the damaged starch granules. Furthermore, all viscosity values measured by Rapid Visco Analyzer (RVA) were reduced. This result of this study provides a better understanding of functional characteristics of native and modified arrowroot starches for potential applications in the variety of food products.

中文翻译：

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物理改性对葛粉（Marantha arundinacea L）淀粉颗粒形态、糊化行为和功能特性的影响

摘要 本研究的目的是研究物理改性对竹芋淀粉颗粒形态、糊化行为和功能特性的影响。方法包括HCl水解、高压灭菌-冷却（121℃15分钟，4℃冷却24小时），以及两种不同冷却时间的HCl水解和高压灭菌-冷却相结合（4℃冷却）。 24 小时和 72 小时）。结果表明，应用于淀粉的所有物理改性都没有显着增加抗性淀粉含量。另一方面，其他研究也得到了相同的结果，因此可以得出结论，酸水解、高压灭菌-冷却及其组合不一定会改变抗性淀粉含量。与观察到的抗性淀粉含量相比，酸水解在不破坏淀粉颗粒结构的情况下提高了淀粉的溶解度和凝胶硬度，而高压灭菌冷却及其与酸水解的结合降低了凝胶硬度，但增加了受损淀粉颗粒的改性淀粉的保水能力。此外，通过快速粘度分析仪 (RVA) 测量的所有粘度值都降低了。这项研究的结果提供了对天然和改性竹芋淀粉的功能特性的更好理解，它们在各种食品中的潜在应用。而高压灭菌冷却及其与酸水解的结合降低了凝胶硬度，但增加了具有受损淀粉颗粒的改性淀粉的保水能力。此外，通过快速粘度分析仪 (RVA) 测量的所有粘度值都降低了。这项研究的结果提供了对天然和改性竹芋淀粉的功能特性的更好理解，它们在各种食品中的潜在应用。而高压灭菌冷却及其与酸水解的结合降低了凝胶硬度，但增加了具有受损淀粉颗粒的改性淀粉的保水能力。此外，通过快速粘度分析仪 (RVA) 测量的所有粘度值都降低了。这项研究的结果提供了对天然和改性竹芋淀粉的功能特性的更好理解，它们在各种食品中的潜在应用。