A Study of Some Physicochemical Properties of High-Crystalline Tapioca Starch

Abstract

Tapioca starch was partially hydrolyzed in hydrochloric acid solution at room temperature for various lengths of time to obtain high‐crystalline starches. RVA viscoamylograms of acid‐modified starches demonstrated a very low viscosity as compared to that of native tapioca starch. The relative crystallinity of native and acid‐modified tapioca starches were measured by X‐ray diffraction ranging from 39.53% to 57.75%. The native and acid‐modified tapioca starches were compressed into tablets using various compression forces. The % relative crystallinity of starch increased with the increase in hydrolysis time and the crushing strength of the tablet was also increased in line with the crystallinity while the amylose content decreased when the crystallinity increased. These results suggested that the erosion of amylose might cause the rearrangement of starch structure into a new more tightly packed form, which provided the higher crushing strength for the tablets.

Comparison of Functional Properties between Native and Chemically Modified Starches from Acha (<i>Digitaria</i> Stapf) Grains

“…Increase in pasting temperature after modification supports the fact that modification process tends to increase the region of crystallinity, as a result of reorientation of the starch granules. The strengthening of intragranular bonded forces, allows the starch to require more heat before structural disintegration and paste formation occurs [35,36] had reported reduction in peak viscosity and hot paste viscosity after oxidation and acetylation and this agreed with our result. ATAS and SAS had higher peak viscosity than native starch, higher peak viscosity, which showed that they had more swelling power.…”

The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch

“…This occurs because the acid hydrolizes preferentially the amorphous region of the starch molecule , where amylose is normally found (ATICHOKUDOMCHAI et al, 2000), generating a significant reduction in the amylose chain length in the granule content, and its consequent dissolution resulting in solubility increase; fact that was evidenced with increases in temperature in the corn and pinhão species.…”

Effect of acid concentration and treatment time on acid–alcohol modified jackfruit seed starch properties

“…The starch molecule is composed of linear amylose and branched amylopectin fractions responsible for its crystalline and amorphous properties, respectively. Acid modified (or acid-thinned) starch is used in different food uses (Atichokudomchai, Shobsngob, Chinachoti, & Varavinit, 2001;Chun, Lim, Takeda, & Shoki, 1997;Hoover, 2000) and also in the paper and textile industries (Beninca et al, 2008). Acid modification causes degradation of starch without damaging the basic granular size and structure (Lawal, Adebowale, Ogunsanwo, Barba, & Ilo, 2005), although some change in the surface morphology is observed.…”