Effect of high-pressure homogenization on the structure of cassava starch

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Date

2007-01-01

Author

CHE, Liming
Li, Dong
Wang, Lijun
Özkan, Necati
Chen, Xiao Dong
Mao, Zhihuai

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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 degrees 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 Xray 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.

Subject Keywords

Cassava, Starch, High-pressure, Homogenization, Structure

URI

https://hdl.handle.net/11511/30065

Journal

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

DOI

https://doi.org/10.1080/10942910701223315

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

L. CHE, D. Li, L. Wang, N. Özkan, X. D. Chen, and Z. Mao, “Effect of high-pressure homogenization on the structure of cassava starch,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, pp. 911–922, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30065.