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Morphological changes of blocklets during the gelatinization process of tapioca starch
- Huang, Junrong, Wei, Maomao, Ren, Ruizhen, Li, Hongliang, Liu, Shuxing, Yang, Daqing
- Carbohydrate polymers 2017 v.163 pp. 324-329
- alpha-amylase, ambient temperature, beta-amylase, freeze drying, gelatinization, gels, hydrolysis, olives, pasting properties, scanning electron microscopy, starch granules, tapioca
- After combined hydrolysis by α-amylase and β-amylase at room temperature, spherical blocklets in diameters of 27–60nm were observed on the surface of tapioca starch granules by scanning electron micrography (SEM). Tapioca starch (1%, w/w, db, distilled water) was heated by using a rapid visco analyzer (RVA) in four different programs, then the samples were settled and freeze dried, respectively. The SEM images showed that the blocklets swelled at 52°C; the swollen blocklets deformed to olive shape, and linked by molecular chains, formed bead-like structure at 62°C; they started to merge at 72°C (pasting temperature); then the blocklets fused together and their shapes disappeared completely, and the gel network formed at 95°C. Furthermore, the morphological changes of the blocklets were not simultaneously.