Structural Properties Change of Cassava Starch Granule Induced by High Shear Mixer

Bramantyo Airlangga, Febriyati Puspasari, Prida Novarita Trisanti, Juwari, Sumarno*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

In this work, a high shear mixer (HSM) is designed to produce a higher theoretical shear rate than conventional HSM in order to induce structure degradation of cassava starch granules. Using scanning electron microscopy and transmission electron microscopy, the processed cassava starch granule surface changes are identified without any major change in the granule shape. The carbohydrate component analysis and intrinsic viscosity suggest that the structural change is led by the removal of a relatively low-molecular-weight carbohydrate component from the granule. The changes in the crystalline and thermal properties are observed by the degradation process using a HSM. The process using a rotor speed of 15 000 rpm is found to significantly induce granule surface changes and carbohydrate removal. The decrease in granule crystallinity is correlated with an increase in the granule swelling power and solubility.

Original languageEnglish
Article number2000004
JournalStarch/Staerke
Volume72
Issue number11-12
DOIs
Publication statusPublished - 1 Nov 2020

Keywords

  • degradation
  • polysaccharides
  • shear mixer
  • starch

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