The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch | Zendy

Zoran Herceg | Zendy; Verica Batur | Zendy; Anet ­Režek ­Jambrak | Zendy; Tomislava Vukušić | Zendy; Ines Gmajnički | Zendy; Igor Špoljarić | Zendy

Open Access

The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch

Author(s) -

Zoran Herceg,

Verica Batur,

Anet Režek Jambrak,

Tomislava Vukušić,

Ines Gmajnički,

Igor Špoljarić

Publication year - 2013

Publication title -

international journal of carbohydrate chemistry

Language(s) - English

Resource type - Journals

eISSN - 1687-935X

pISSN - 1687-9341

DOI - 10.1155/2013/657951

Subject(s) - micronization , starch , swelling , rheology , micrography , syneresis , particle size , chemical engineering , chemistry , suspension (topology) , starch gelatinization , materials science , food science , scanning electron microscope , composite material , mathematics , homotopy , pure mathematics , engineering

The aim of this research was to investigate the effect of tribomechanical treatments on rheological, thermophysical, and some physical properties of tapioca starch. Samples of tapioca starch were treated using laboratory equipment for tribomechanical micronization and activation (TMA equipment). Before and after the TMA treatment, analysis of the particle size and particle size distribution was carried out, in addition to scanning electron micrography in tapioca starch. Scanning electron micrography showed that tribomechanical processing of tapioca starch resulted in breaking accumulations of starch granules in the form of granules. Pasting parameters have shown that maximal viscosities of model starch suspension have been decreasing after tribomechanical treatment. On the basis of gelatinization curves, it can be concluded that there are changes in the gelatinization point after treatment, and there is decrease in enthalpy of gelatinization for model suspension. After tribomechanical treatment, changes in physical properties of starch suspensions were determined, as well as specific swelling capacity, solubility index, and turbidity of tapioca starch suspensions

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