Effect of micronization on Physicochemical Properties of Tapioca Starch

被引：0

作者：

Hu, Yang ^{[1
,2
]}

Xia, Wen ^{[1
]}

Li, Jihua ^{[1
]}

Wang, Fei ^{[1
]}

Wei, Xiaoyi ^{[1
]}

Lin, Yanyun ^{[1
]}

机构：

[1] Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Peoples R China

[2] Huazhong Agr Univ, Coll Food Sci & Technol, 1 Shizishan Rd, Wuhan 430070, Hubei, Peoples R China

来源：

PROCEEDINGS OF THE ADVANCES IN MATERIALS, MACHINERY, ELECTRICAL ENGINEERING (AMMEE 2017) | 2017年 / 114卷

基金：

中国国家自然科学基金;

关键词：

Micronization; Tapioca starch; solubility; swelling; enzymolysis; ENZYMATIC-HYDROLYSIS; RICE STARCH;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

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 50 degrees C, 60 degrees C, 70 degrees C, 80 degrees C and 90 degrees C 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..

引用

页码：359 / 363

页数：5

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