Morphological properties and thermoanalysis of micronized cassava starch |
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| Authors: | Guang-yue Ren Dong Li Li-jun Wang Necati
zkan Zhi-huai Mao |
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| Institution: | aCollege of Engineering, China Agricultural University, P.O. Box 50, 17 Qinghua Donglu, Beijing 100083, China;bCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;cCentral Laboratory, Middle East Technical University, Ankara, Turkey |
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| Abstract: | The granule morphology, microstructure, and thermal properties of micronized cassava starch prepared by a vacuum ball-grinding machine were investigated. Scanning electron microscopy (SEM) analysis indicated that the morphology of starch granule changes during the ball-grinding treatment. Differential scanning calorimetry (DSC) analysis indicated that the maximum peak temperature (Tp) of the gelatinization process, the glass transition (Tg), and peak height index (PHI) for the starch granules decreased when the size of micronized starch granules was reduced. When the size of starch granules was reduced beyond 9.11 μm, they have a tendency to agglomerate and their ΔH were increased. The granule size has a significant effect on the gelatinization properties of cassava starch. This study will provide useful information of the micronized starch for its potential industrial application. |
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| Keywords: | Ball-grinding treatment Micronization Cassava starch Thermoanalysis DSC SEM |
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