2012•Food Science and Technology InternationalRequires access
Effect of microwave on the crystalline structure of cassava starch granules
Liao An-ping
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Abstract
The effect of microwave on structure of cassava starch granules was investigated by polarizing microscope and scan electrical microscope(SEM).When a suspension of cassava starch(12.5%) in water was microwave-irradated with power of 160 W over 60 s,a best state of starch was available,in which the original basic structure of cassava starch kept intact.No swelling,gel and gelatinized phenomenon was observed,but crystalline structure of cassava starch granules reduced or lost.The granule surface become rough and uneven.Microwave irradiation destroyed the crystalline structure of starch,leading to the increase of contact area of particle surface and the response to reagents.