Preparation and structural properties of small-particle cassava starch
- Autores: Pavinee Chinachoti, Sunee Chotineeranat, Christopher G Oates, Kuakoon Piyachomkwan, Klanarong Sriroth, Varangkana Sanguanpong
- Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 83, Nº 8, 2003, págs. 760-768
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
-
Resumen
Acid and enzyme hydrolyses followed by ball milling were applied to fracture cassava starch granules. Microscopic and chromatographic evidence suggested different mechanisms of the two hydrolyses. Using the enzyme process, granules with a sponge-like structure and shells with the interior hydrolysed were produced. Amylose and amylopectin were subjected equally to multiple attacks by enzymes, with no significant change in granule crystallinity. The hydrolysed residues could not be effectively broken down by ball milling, although the crystallinity was destroyed. In contrast, the acid treatment caused superficial external corrosion, mainly at the amorphous lamellae, ie the branch points of amylopectin. Acid-lintnerised starch granules were mostly of Degree of polymerization, DP 10–15 and exhibited increased crystallinity and brittleness, making them more susceptible to breakdown upon milling. Ball milling, although destroying some degree of crystallinity, could effectively reduce the size of acid-hydrolysed starch, with no further degradation of amylodextrin molecules. By a combination of lintnerisation and ball milling, smaller particle starch (3–8 µm compared with 3–30 µm for native starch) could be produced. It is clear that removal of the amorphous phase prior to milling is critical for effective rupture of the granules.
