Effect of micronization on Physicochemical Properties of Tapioca Starch

DOI

10.2991/ammee-17.2017.68How to use a DOI?

Keywords

Micronization; Tapioca starch; solubility; swelling; enzymolysis.

Abstract

The purpose of this study was to investigate the physicochemical properties of tapioca starch (TS) after micronization.The thermal properties analysis suggested that the gelatinization temperature was decreased after the treatment of micronization and decreased with increasing processing time. Solubility and swelling properties analysis showed that the solubility of TS was dramatically increased from 0.93%, 1.94%, 3.59%, 20.90%, 24.71% to 81.63%, 87.15%, 92.67%, 94.19%, 95.50% after micronization at 50øC, 60øC, 70øC, 80øC and 90øC respectively, while the swelling was decreased. Enzymolysis analysis demonstrated that the enzymatic hydrolysis rate was significantly increased after micronization from 0.0012 g/min to 0.1493 g/min. These results provided the basic information on the physicochemical properties of tapioca starch after micronization.

Copyright

© 2017, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Yang Hu
AU  - Wen Xia
AU  - Jihua Li
AU  - Fei Wang
AU  - Xiaoyi Wei
AU  - Yanyun Lin
PY  - 2017/06
DA  - 2017/06
TI  - Effect of micronization on Physicochemical Properties of Tapioca Starch
BT  - Proceedings of the Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017)
PB  - Atlantis Press
SP  - 359
EP  - 363
SN  - 2352-5401
UR  - https://doi.org/10.2991/ammee-17.2017.68
DO  - 10.2991/ammee-17.2017.68
ID  - Hu2017/06
ER  -