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Micronization induced gelatinization of tapioca starch and its effects on starch physicochemical and structural properties

文献类型： 外文期刊

作者： Xia, Wen 1 ; Lin, Yanyun 3 ; Wang, Fei 3 ; Liu, Rui Hai 4 ;

作者机构： 1.Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Technol Res Ctr Prefabricated, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang, Peoples R China

2.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Peoples R China

3.Chinese Acad Trop Agr Sci, Key Lab Trop Crop Prod Proc, Minist Agr, Agr Prod Proc Res Inst, Zhanjiang, Peoples R China

4.Cornell Univ, Dept Food Sci, Stocking Hall, Ithaca, NY 14850 USA

关键词： micronization; molecular characteristics; physicochemical properties; tapioca starch; vibrating superfine mill

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2024 年

页码：

收录情况： SCI

摘要： The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60 min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15 min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60 min. The weight-average molar mass was reduced by 15.0% (15 min), 30.9% (30 min), 55.7% (45 min), and 70.5% (60 min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications.Practical ApplicationThese observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.

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