Gelatinization properties of cross-linked phosphate di-ester type tapioca starch

Gelatinization properties of cross-linked phosphate di-ester type tapioca starch were studied by using Differential scanning calorimetry (DSC) and polarizing microscope method. Gelatinization temperature (i.e. the orderdisorder phase transition temperature showing initial stage of gelatinization) of the cross-linked starch decreased on DSC pattern compared with the native one, nevertheless, viscoamylogram observation clearly showed remarkably suppression in viscosity. With polarizing microscope observation, it was confirmed that swelling of the cross-linked tapioca starch granule was hardly detected after disappearance of the Maltese cross pattern in the granule with heating.