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  • Title: Morphological changes of blocklets during the gelatinization process of tapioca starch.
    Author: Huang J, Wei M, Ren R, Li H, Liu S, Yang D.
    Journal: Carbohydr Polym; 2017 May 01; 163():324-329. PubMed ID: 28267512.
    Abstract:
    After combined hydrolysis by α-amylase and β-amylase at room temperature, spherical blocklets in diameters of 27-60nm were observed on the surface of tapioca starch granules by scanning electron micrography (SEM). Tapioca starch (1%, w/w, db, distilled water) was heated by using a rapid visco analyzer (RVA) in four different programs, then the samples were settled and freeze dried, respectively. The SEM images showed that the blocklets swelled at 52°C; the swollen blocklets deformed to olive shape, and linked by molecular chains, formed bead-like structure at 62°C; they started to merge at 72°C (pasting temperature); then the blocklets fused together and their shapes disappeared completely, and the gel network formed at 95°C. Furthermore, the morphological changes of the blocklets were not simultaneously.
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