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《Journal of China Agricultural University》 2006-02
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Study on paste properties of micronized cassava starch

Ren Guangyue~(1,2),Mao Zhihuai~1,Li Dong~1,Zhou Yuguang~1(1.College of Engineering,China Agricultural University,Beijing 100083,China;2.Hebei North University,Zhangjiakou,Hebei 075029,China)  
The study was carried out in order to determine and establish the functional characters of micronized starch prepared from food-grade cassava starch using a vacuum ball-grinding machine.Particular tokens have been made on the changes of gelatinization property of micronized starch,structure of aggregation state,property of freeze-thawing,solubility,etc.,caused by the granularity effect of starch granules.The viscosity variation trend of micronized cassava starch is almost the same as native starch.But the gelatinized temperature,peak viscosity,and the decreasing amplitude of viscosity during heat preservation process are all decreased along with granularity reduction of starch granules.The stability of hot cassava starch paste is remarkably improved after micronization.Its freeze-thawing stability is very close to the native cassava starch.Simultaneously,the cold stability of gels and solubility are also improved after micronization of cassava starch.
【Fund】: 高等学校博士学科点专项科研基金项目(20020019044)
【CateGory Index】: TS231
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