摘要：The objective of this research is to analyse the effect of the starch suspension temperature and the 1-butanol volume as complexing agent to the characteristic of amylose of sago starch fraction.In the fractionation process,the yield of amylose fraction increased in line withthe increasing of starch suspension temperature and increasing of 1-butanol volume as complexing agent.The different condition of fractionation process producedamylose fraction which was different in molecular weight distribution (fraction-1 and fraction-2).The functional properties of amylose fraction withfraction-2 dominant (solubility,swelling power and freeze-thaw stability) are relatively lower compared to the amylose fraction withfraction-1 dominant.On the other handthe clarity and oil retention capacity (ORC) value are relatively higher.
