Morphological changes of blocklets during the gelatinization process of tapioca starch

作者：Huang, Junrong^*; Wei, Maomao; Ren, Ruizhen; Li, Hongliang; Liu, Shuxing; Yang, Daqing

来源：Carbohydrate Polymers, 2017, 163: 324-329.

DOI：10.1016/j.carbpol.2017.01.083

• Blocklets
• Tapioca starch
• Gelatinization
• SEM
• Enzymolysis

After combined hydrolysis by alpha-amylase and beta-amylase at room temperature, spherical blocklets in diameters of 27-60 nm 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 degrees C; the swollen blocklets deformed to olive shape, and linked by molecular chains, formed bead-like structure at 62 degrees C; they started to merge at 72 degrees C (pasting temperature); then the blocklets fused together and their shapes disappeared completely, and the gel network formed at 95 degrees C. Furthermore, the morphological changes of the blocklets were not simultaneously. 2017 Elsevier Ltd.

• 出版日期2017-5-1
• 单位陕西科技大学