Effect of micronization on the solubility, viscosity and structural properties of tapioca starch
文献类型： 外文期刊
作者： Xia, Wen 1 ; Li, Ji-Hua 1 ; Wei, Xiao-Yi 1 ; Wang, Fei 1 ; Lin, Yan-Yun 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Zhanjiang 524001, Peoples R China
期刊名称：2017 2ND INTERNATIONAL SEMINAR ON ADVANCES IN MATERIALS SCIENCE AND ENGINEERING
ISSN： 1757-8981
年卷期： 2017 年 231 卷
页码：
收录情况： SCI
摘要： Tapioca starch (TS) was treated by vibrating superfine mill with different micronization time (15, 30, 45, and 60 mins) and the solubility, viscosity and structural were also studied. The solubilities of treated samples were dramatically increased after micronization treatment. The Fourier Transform Infrared Spectroscopy (FTIR) spectrum of samples did not display any new peaks compared to native TS but had different intensity in some peaks. Rapid visco analyzer (RVA) determination suggested that micronization process altered pasting features, resulting in a decrease in viscosity and pasting temperature.
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