Sharifah Kharidah Syed Muhammad, Dzulkify Mat Hashim, Russly Abd Rahman, and Saowakon Wattanachant

pp. 431 - 438

Abstract

The quality and physicochemical properties of native sago starch were studied in order to evaluate
the suitability of sago starch as a base for dual-modification, hydroxypropylation and crosslinking.
The properties of starch derivatives obtained from dual-modification are different depending upon the
kind of starch bases used and their basic properties. Therefore, the properties of several starches including
waxy maize, waxy barley, tapioca, wheat, corn and rice and properties of their derivatives were investigated
comparatively. The data obtained elucidates that the swelling power of a starch base is the most important
factor which influences the dual-modification. The native sago starch had higher swelling power and bigger
average granule size when compared to that of other starch bases. Its gelatinization temperature was in
the same range as that of waxy maize while its pasting characteristic was similar to that of tapioca starch.
It can be inferred that sago starch is suitable as a starch base for hydroxypropylation and crosslinking.