Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids

doi:10.1016/j.cjche.2023.03.003

中国化学工程学报 ›› 2023, Vol. 61 ›› Issue (9): 165-172.DOI: 10.1016/j.cjche.2023.03.003

• Full Length Article • 上一篇下一篇

Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids

Xin Wan, Hui Jiang, Zhen Ye, Hang Zhou, Yimin Ma, Xuanrui Miao, Xun He, Kequan Chen

State Key Laboratory of Materials–Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing 210009, China

收稿日期:2022-04-01 修回日期:2023-03-07 出版日期:2023-09-28 发布日期:2023-12-14
通讯作者: Xun He,E-mail:xunhe@njtech.edu.cn
基金资助:
This work was supported by the National Natural Science Foundation of China (U21B2097), the National Key Research and Development Program of China (2018YFA0901500) and the Jiangsu Postdoctoral Research Foundation (2019K242).

Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids

Xin Wan, Hui Jiang, Zhen Ye, Hang Zhou, Yimin Ma, Xuanrui Miao, Xun He, Kequan Chen

State Key Laboratory of Materials–Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing 210009, China

Received:2022-04-01 Revised:2023-03-07 Online:2023-09-28 Published:2023-12-14
Contact: Xun He,E-mail:xunhe@njtech.edu.cn
Supported by:
This work was supported by the National Natural Science Foundation of China (U21B2097), the National Key Research and Development Program of China (2018YFA0901500) and the Jiangsu Postdoctoral Research Foundation (2019K242).

摘要/Abstract

摘要： As a low cost non-staple food resource, the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application. Herein, molasses hydrocolloids that is a by-product of the sugar refining process was applied as a blending modifier to reduce the viscosity of tapioca starch paste. The test results of paste and rheological properties show that molasses hydrocolloids exhibited a good physical viscosity-reducing effect on tapioca starch paste. The irregular network structure and high K⁺/Ca²⁺ ion contents of molasses hydrocolloids exerted wrapping, adhesion, barrier, and hydration effects on starch, leading to the reduction of viscosity. The scanning electron microscope images and textural analysis demonstrated that this strategy also improve the structure of tapioca starch gel and enhanced its puncture strength by 75.46%. This work shows the great potential of molasses hydrocolloids as a low-cost and desirable material for the viscosity reduction of tapioca starch.

关键词: Biomass, Molasses, Tapioca starch, Blend, Starch gelatinization, Polymer processing

Abstract: As a low cost non-staple food resource, the high-viscosity paste and poor gel-forming ability of tapioca starch limit its industrial application. Herein, molasses hydrocolloids that is a by-product of the sugar refining process was applied as a blending modifier to reduce the viscosity of tapioca starch paste. The test results of paste and rheological properties show that molasses hydrocolloids exhibited a good physical viscosity-reducing effect on tapioca starch paste. The irregular network structure and high K⁺/Ca²⁺ ion contents of molasses hydrocolloids exerted wrapping, adhesion, barrier, and hydration effects on starch, leading to the reduction of viscosity. The scanning electron microscope images and textural analysis demonstrated that this strategy also improve the structure of tapioca starch gel and enhanced its puncture strength by 75.46%. This work shows the great potential of molasses hydrocolloids as a low-cost and desirable material for the viscosity reduction of tapioca starch.

Key words: Biomass, Molasses, Tapioca starch, Blend, Starch gelatinization, Polymer processing

Xin Wan, Hui Jiang, Zhen Ye, Hang Zhou, Yimin Ma, Xuanrui Miao, Xun He, Kequan Chen. Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids[J]. 中国化学工程学报, 2023, 61(9): 165-172.

Xin Wan, Hui Jiang, Zhen Ye, Hang Zhou, Yimin Ma, Xuanrui Miao, Xun He, Kequan Chen. Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids[J]. Chinese Journal of Chemical Engineering, 2023, 61(9): 165-172.

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Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids

Viscosity reduction of tapioca starch by incorporating with molasses hydrocolloids

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