Material properties of partially pregelatinized cassava starch prepared by mechanical activation

• Published in: Die Stärke Vol. 65; no. 5; pp. 461 - 468
• Main Authors: Zhang, Yanjuan, Huang, Zuqiang, Yang, Cong, Huang, Aimin, Hu, Huayu, Gong, Zhanqiang, Sun, Guosong, Huang, Kelin
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY‐VCH Verlag 01.05.2013; WILEY-VCH Verlag; Wiley; Wiley Subscription Services, Inc
• Subjects: Applied sciences; Biological and medical sciences; Cassava; Cassava starch; Crystal structure; Exact sciences and technology; Food industries; Fundamental and applied biological sciences. Psychology; gelatinization; Mechanical activation; milling; mixing; Modification; Natural polymers; Partial pregelatinization; Particle size; pasting properties; Physicochemistry of polymers; solubility; Starch; Starch and polysaccharides; Starch and starchy product industries; starch granules; temperature; viscosity; Modification; Ball mill; Starch; Grinding(comminution); Cassava starch; Processing time; Pasting properties; Experimental study; Property processing relationship; Mechanical activation; Partial pregelatinization; Structure processing relationship; Particle size distribution; Mechanical treatment; Morphology; Oside polymer; Pretreatment; Crystal structure

This study has focused on the preparation of partially pregelatinized cassava starch (PPCS) by mechanical activation (MA) using a customized stirring ball mill. The changes in degree of gelatinization, crystal structure, particle size, surface morphology, powder characteristics, and pasting properti...