Effect of micronization on the solubility, viscosity and structural properties of tapioca starch

2017 2nd International Seminar on Advances in Materials Science and Engineering

Xia, Wen^1 ; Li, Ji-Hua^1 ; Wei, Xiao-Yi^1 ; Wang, Fei^1 ; Lin, Yan-Yun^1

Agricultural Product Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang

524001, China^1

关键词: Micronizations;    Pasting temperature;    Rapid visco analyzers;    Tapioca starch;    Viscosity and structural properties;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/231/1/012128/pdf
DOI  :  10.1088/1757-899X/231/1/012128

来源: IOP

【 摘 要 】

Tapioca starch (TS) was treated by vibrating superfine mill with different micronization time (15, 30, 45, and 60 mins) and the solubility, viscosity and structural were also studied. The solubilities of treated samples were dramatically increased after micronization treatment. The Fourier Transform Infrared Spectroscopy (FTIR) spectrum of samples did not display any new peaks compared to native TS but had different intensity in some peaks. Rapid visco analyzer (RVA) determination suggested that micronization process altered pasting features, resulting in a decrease in viscosity and pasting temperature.