The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method

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Author list: Puncha-arnon, Santhanee; Wandee, Yuree; Uttapap, Dudsadee; Puttanlek, Chureerat; Rungsardthong, Vilai;

Publisher: Elsevier

Publication year: 2020

Journal: International Journal of Biological Macromolecules (0141-8130)

Volume number: 161

Start page: 939

End page: 946

Number of pages: 8

ISSN: 0141-8130

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85086595796&doi=10.1016%2fj.ijbiomac.2020.06.122&partnerID=40&md5=81dd7511008cbca9ae59e69b548195ce

Languages: English-Great Britain (EN-GB)

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Abstract

Cassava starch was hydrolyzed with 2.2 M hydrochloric acid for different periods of time. The soluble starches obtained were subsequently used for microsphere preparation by a water-in-water emulsion crosslinking technique. The average chain lengths of starches hydrolyzed for 6, 12, 24, 36, and 48 h were 122.0, 106.3, 65.4, 33.2, and 28.3, respectively. Starches hydrolyzed for 6 and 12 h did not form regular shaped microspheres, while those hydrolyzed for 24, 36, and 48 h mostly formed separate spherical-shaped microparticles with average particle sizes of 14.6, 10.1, and 10.4 μm, respectively. The swelling power of starch microspheres (SMs) produced from 24 h hydrolyzed starch was 6.5–7.0 g/g, whereas those of SMs from 36 and 48 h hydrolyzed starch were higher and comparable (8.0–9.0 g/g). All the SMs were stable against high temperature (>140 °C). Susceptibility of the SMs to α-amylase hydrolysis decreased when the degree of starch hydrolysis increased. © 2020 Elsevier B.V.

Keywords

Acid-hydrolyzed cassava starch, Starch microspheres, Water-in-water emulsion technique