EFFECT OF MICROWAVE RADIATION ON RHEOLOGICAL PROPERTIES AND STRUCTURE OF TAPIOCA STARCH
The time-temperature profiles of open or sealed tapioca starch systems with 15.07% moisture contents subjected to microwave processing were established and the rheological properties and the structure of tapioca starches after irradiation were investigated. At both open and sealed systems, the isothermal transformation occurred in the starch samples. Moreover, the interval lengths of the isothermal transformation were more also obvious with the samples irradiated in open flasks as compared to those processed in sealed flasks. The rheological properties, such as storage modulus (G) and loss modulus (G) of the tapioca starches increase to a maximum and then drop during heating of all the starch samples. As compared to raw starch, the irradiated starches have a higher gelatinization temperature (TG) and a lower peak tan8 in open and sealed, and the TG values decreased with the time prolonged, Moreover, in all irradiated samples, the starch irradiated 5 min showed a highest peak G values. FTIR data suggests no new functional groups on the molecular chain of starch irradiated by microwave.
microwave radiation tapioca starch rheological properties structure
Qiu Yi Ye Jun He Wanfen Luo Xian Zhang Yanxing
State Key Laboratory of Pulp & Paper Engineering, South China University of Technology, Guangzhou 510640, China
国际会议
广州
英文
891-894
2006-11-08（万方平台首次上网日期，不代表论文的发表时间）