Effect of high-pressure homogenization on the structure of cassava starch
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.10, sa.4, ss.911-922, 2007 (SCI-Expanded, Scopus)
- 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
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- 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.