Effect of High-Pressure Homogenization on the Structure of Cassava Starch |
| |
| Authors: | Liming Che Lijun Wang Necati Özkan Xiao Dong Chen Zhihuai Mao |
| |
| Affiliation: | 1. College of Engineering, China Agricultural University , Beijing, China;2. College of Food Science and Nutritional Engineering, China Agricultural University , Beijing, China;3. Central Laboratory , Middle East Technical University , Ankara, Turkey;4. College of Engineering, China Agricultural University , Beijing, China;5. Department of Chemical Engineering , Monash University, Clayton Campus , Victoria, Australia |
| |
| Abstract: | Cassava starch suspension was homogenized at different pressures (0, 20, 40, 60, 80, and 100 MPa) with a high-pressure homogenizer. To investigate the effect of high-pressure homogenization on the structure of cassava starch, the samples were characterized using microscopy, laser scattering, and X-ray diffraction techniques, with native and heat gelatinized cassava starches as controlled samples. The temperature of starch suspension increased linearly with applied pressure at a rate of 0.187°C/MPa. Microscopy studies showed that cassava starch was partly gelatinized after high-pressure homogenization, and the degree of gelatinization increased with homogenizing pressure. Results of laser scattering measurements suggested a considerable increase in particle size after homogenization at 100 MPa as a result of granule swelling. The X-ray diffraction pattern showed that there was no evident change after homogenization suggesting that the crystalline structure of starch granules was resistant to high-pressure homogenization. |
| |
| Keywords: | Cassava Starch High-pressure Homogenization Structure |
|
|
