Structural Properties Change of Cassava Starch Granule Induced by High Shear Mixer

Abstract

In this work, a high shear mixer (HSM) is designed to produce a higher theoretical shear rate than conventional HSM in order to induce structure degradation of cassava starch granules. Using scanning electron microscopy and transmission electron microscopy, the processed cassava starch granule surface changes are identified without any major change in the granule shape. The carbohydrate component analysis and intrinsic viscosity suggest that the structural change is led by the removal of a relatively low-molecular-weight carbohydrate component from the granule. The changes in the crystalline and thermal properties are observed by the degradation process using a HSM. The process using a rotor speed of 15 000 rpm is found to significantly induce granule surface changes and carbohydrate removal. The decrease in granule crystallinity is correlated with an increase in the granule swelling power and solubility.

Hindu identity maintenance of mixture marriage in DKI Jakarta

“…Agreeing with Bodai et al (1983) view that modern society tends to be tolerant of other religions, including interfaith marriages. However, anxiety arises when this interfaith marriage is mostly carried out by the younger generation of Hindus, for example a Hindu woman who chooses her husband's religion, and vice versa, this will greatly affect the smaller number of Hindu population in DKI Jakarta and contradict the efforts to maintain Hindu identity itself (Adian, 2002;Airlangga et al, 2020;Arthayasa et al, 1998).…”

The degradation of cellulose in ionic mixture solutions under the high pressure of carbon dioxide

“…The sample preparation was carried out based on other experiments. 29 The measurement was conducted using a PANalytical PW 3373/00 X'Pert X-ray diffractometer. To calculate the crystallinity from the XRD data, we used the Segal crystallinity index (CrI) 6 (ref.…”

Research progress of starch from characteristic tropical crops

“….02 [180] 4.90±0.12 [186] -香蕉淀粉 轻微的黄色, 颜色有些发暗 [43] 76.30%-89.88% [178,179] 4.60 [127] -菠萝蜜淀粉 90%以上 [111,[181][182][183][184] 6.56-6.70 [187] 0.42-0.75 g/cm 3 [111,113,147,157,187] 面包果淀粉 白色, 除杂不彻底时为亮黄色 [177] 97.5%以上 [100,185] 4.73 [101] 0.28-0.33 g/cm 3[8, 101, 188] 芒果淀粉 淡白色偏黄色 79.63 [34] 6.26 [57] -蛋黄果淀粉 ---果肉淀粉: 0.47 g/cm 3 和种子淀粉: 0.62 g/cm 3 [60] A c c e p t e d [96,171,189] -0.54% [195] -60% [196] 2-60 g/g [93,148,197,198] 50%-70% [99] 香蕉淀粉 2 g/g 以下 [2, 42,43,109,126,161,163] 2-16 g/g [168,194] 5 g/g 以下 [163] 不超过 2 g/g [2,161,164] 0-26.5 mg/g [161,199]...…”

“…香蕉淀粉的吸水/油性与测试温度、 品种和成熟度等均 有关, 其吸水性一般在 2 g/g 以下 [2, 42,43,109,126,161,163] , 另外有一些报道发现香蕉淀粉的吸水性 在 2-16 g/g [168,194] , 其吸油性一般在 5 g/g 以下 [163] , 大多数不超过 2 g/g [2,161,164] . [195] -60% [196] , 膨润力的变化范围为 2-60 g/g [93,148,197,198] . Airlangga 等 [197] 报道了在 85°C A c c e p t e d https://engine.scichina.com/doi/10.1360/SSV-2023-0292 下 , Budi Jaya( 印 度 尼 西 亚 雅 加 达 ) 木 薯 淀 粉 的 溶 解 度 为 0.205±0.105 mg/g, 膨润力为 7.222±0.348 g/g.…”