Effect of micronization on Physicochemical Properties of Tapioca Starch

The purpose of this study was to investigate the physicochemical properties of tapioca starch (TS) after micronization.The thermal properties analysis suggested that the gelatinization temperature was decreased after the treatment of micronization and decreased with increasing processing time.Solubility and swelling properties analysis showed that the solubility of TS was dramatically increased from 0.93%, 1.94%, 3.59%, 20.90%, 24.71% to 81.63%, 87.15%, 92.67%, 94.19%, 95.50% after micronization at 50°C, 60°C, 70°C, 80°C and 90°C respectively, while the swelling was decreased.Enzymolysis analysis demonstrated that the enzymatic hydrolysis rate was significantly increased after micronization from 0.0012 g/min to 0.1493 g/min.These results provided the basic information on the physicochemical properties of tapioca starch after micronization..