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

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CHE L., Li D., Wang L., Oezkan N., Chen X. D., Mao Z.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, sa.4, ss.911-922, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 10 Sayı: 4
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/10942910701223315
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.911-922
  • Anahtar Kelimeler: cassava, starch, high-pressure, homogenization, structure, FAT GLOBULE SIZE, PHYSICOCHEMICAL PROPERTIES, HYDROSTATIC-PRESSURE, BOVINE-MILK, GELATINIZATION, TEMPERATURE, MECHANISM, IMPACT, TIME
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.