%0 Journal Article
%T The Effect of Tribomechanical Micronization and Activation on Rheological, Thermophysical, and Some Physical Properties of Tapioca Starch
%A Zoran Herceg
%A Verica Batur
%A Anet Re£¿ek Jambrak
%A Tomislava Vuku£¿i£¿
%A Ines Gmajni£¿ki
%A Igor £¿poljari£¿
%J International Journal of Carbohydrate Chemistry
%D 2013
%I Hindawi Publishing Corporation
%R 10.1155/2013/657951
%X The aim of this research was to investigate the effect of tribomechanical treatments on rheological, thermophysical, and some physical properties of tapioca starch. Samples of tapioca starch were treated using laboratory equipment for tribomechanical micronization and activation (TMA equipment). Before and after the TMA treatment, analysis of the particle size and particle size distribution was carried out, in addition to scanning electron micrography in tapioca starch. Scanning electron micrography showed that tribomechanical processing of tapioca starch resulted in breaking accumulations of starch granules in the form of granules. Pasting parameters have shown that maximal viscosities of model starch suspension have been decreasing after tribomechanical treatment. On the basis of gelatinization curves, it can be concluded that there are changes in the gelatinization point after treatment, and there is decrease in enthalpy of gelatinization for model suspension. After tribomechanical treatment, changes in physical properties of starch suspensions were determined, as well as specific swelling capacity, solubility index, and turbidity of tapioca starch suspensions. 1. Introduction Starch is present in food, whether it comes as a raw material or added as ingredient in order to achieve or improve certain properties. It has significant applications in the food industry, and is used as a tool for: thickening, stabilization of colloidal systems, moisture retention, flavor binding, gelling, film formation, improvement of product quality and other. Starch isolation from natural sources (seeds, tubers and fruit crops) gets a native starch which retains the original structure and properties. Due to its capability of improving water retention, it is used to improve textural properties, and due to low energy value-in the production of low-caloric foodstuffs [1¨C3]. Starch is a useful polymer and a cheap, natural material, the reason being the ease with which its physicochemical properties can be altered through chemical or enzyme modification and/or physical treatment [1, 4, 5]. There is great interest in novel methods to modify the structure of starch in the crystalline regions [6]. One of novel methods to modify the structure of starch is the process of tribomechanical micronization and activation (TMA process). The process of tribomechanical micronization and activation (TMA), as well as the appropriate equipment, was patented in the year 1998 at the International Bureau of the WPO PCT Receiving Office in Geneva Switzerland, under number PCT/1B 99/00757 [7]. The
%U http://www.hindawi.com/journals/ijcc/2013/657951/