Effect of High-Pressure Homogenization on the Structure of Cassava Starch

Figures & data

Figure 1 PS type homogenizing valve used in experiment, where A is tungsten carbide valve seat; B is stainless steel impact ring; and C is ceramic ball.

Figure 2 Effect of homogenizing pressure on the temperatures of 5% cassava starch suspension and deionized water. Initial temperatures of the starch suspension and deionized water were 27.2 and 24.6°C, respectively.

Table 1 Regression analysis between homogenizing pressure and temperature of starch suspension and deionized water (p < 0.05)

Equation ^a	R	Fcal	Fcri
TSS  = 0.187 × P + 27.262	0.99938	3203.494	7.71
TDW  = 0.194 × P + 24.619	0.99957	4702.37
^aWhere TSS , TDW is the temperature (°C) of starch suspension and deionized water after homogenization, respectively; P is the homogenizing pressure (MPa); R is the correlation coefficient; Fcal is the F-test value of equation; and Fcri is the critical value of F-test.

Figure 3 Micrographs of cassava starch granules treated under different conditions: (A) native, (B) homogenized at 0 MPa, (C) 20 MPa; (D) 40 MPa; (E) 60 MPa; (F) 80 MPa; (G) 100 MPa; and (H) heated at 46°C for 2 h.

Figure 4 SEM microstructure of cassava starch granules homogenized at 100 MPa.

Figure 5 Particle size distributions of cassava starch granules homogenized at 0 and 100 MPa.

Table 2 Diameters of cassava starch granules homogenized at 0 and 100 MPa (μm)

Sample name	d 4, 3 ^a	d3, 2 ^b	d(0.1) ^c	d(0.5) ^c	d(0.9) ^c
0 MPa homogenized sample	12.563	6.492	5.609	12.080	20.686
100 MPa homogenized sample	17.000	8.615	6.197	15.340	30.555
^a d 4, 3 is the volume mean diameter; ^b d 3, 2 is the area mean diameter (Sauter diameter); and ^c d(0.1), d(0.5), and d(0.9) are the particle sizes at which 10%, 50%, and 90% of particles by volume are smaller, respectively.

Figure 6 X-ray powder diffraction patterns of cassava starch treated under different pressures:

native;

0 MPa;

20 MPa;

40 MPa;

60 MPa;

80 MPa; and

100 MPa.