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Hydration and physicochemical properties of small‐particle cassava starch
Author(s) -
Sanguanpong Varangkana,
Chotineeranat Sunee,
Piyachomkwan Kuakoon,
Oates Christopher G,
Chinachoti Pavinee,
Sriroth Klanarong
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1285
Subject(s) - crystallinity , starch , breakage , swelling , chemical engineering , hydrolysis , amorphous solid , particle size , acid hydrolysis , ball mill , materials science , chemistry , composite material , organic chemistry , engineering
Acid hydrolysis followed by ball milling was applied to cassava starch in order to fracture the granules. Lintnerisation led to degradation first in the amorphous domains and increased the crystallinity. The resulting increase in internal defects and brittleness made the granules more susceptible to breakage upon milling. Ball milling, although leading to some degree of crystallinity loss, could effectively reduce the size of acid‐hydrolysed starch while the total double helix remained relatively unchanged. The resulting small‐particle starch was structurally more heterogeneous (wider T m range). Swelling of small‐particle starch was accompanied by solubilisation of water‐soluble fragments at a temperature greater than 60 °C. The properties of individual granules are strongly influenced by the hydration and physicochemical properties of their amorphous and crystalline domains. © 2002 Society of Chemical Industry