摘要：Slow acid hydrolysis (lintnerization) is a kind of starch modification to produce acid thinned starch.Lintnerization can be carried out as pre or post treatment to enhance starch characteristics.The aim of the study was to find out effect of slow acid hydrolysis on the characteristics of the modified starch especially morphology,digestibility and functional properties.Acid hydrolysis was conducted for 2,4,6,24,72 and 120 hours in 2.2 N HCl at 35C.The parameters observed included yield,polymerization degree (DP),hydrolysis level,amylose content,surface morphology,crystallinity pattern,solubility and swelling power,water absorption capacity (WAC),oilabsorption capacity (OAC),and enzymatic digestibility.Result showed that the longer the lintnerization,the yield and DP decreased,as well as amylose content.The relative 218rystallinityincreased but the crystalline pattern remains similar.Starch granulewas slightly disrupted at short lintnerization;however,disrupted severely after more than 72 h of lintnerization,without pasting characteristics during gelatinization.Enzymatic digestibility decreased at short duration but afterwards increased slightly.Solubility,WAC,and OAC increased,but the swelling power reduced.Moreover,OAC was higher than WAC.
其他摘要：Hidrolisis asam secara lambat (lintnerisasi) merupakan salah satu proses modifikasi pati untuk menghasilkan pati viskositas rendah.Hidrolisis asam dapat dilakukan sebagai perlakuan awal pada proses modifikasi lainnya.Tujuan penelitian adalah mengetahui pe
