FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 265-268.

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Preparation and Properties of Microporous Starch from Cassava

 LIU  Wen-Hong,   Yuan-Huai-Bo,   Wang-Yu   

  1. 1.College of Chemistry Engineering, Hefei University of Technology, Hefei 230009, China; 2.College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Online:2006-10-15 Published:2011-11-16

Abstract: Selecting cassava starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value and reaction time were investigated. Properties including water absorptivity, oil absorptivity and the structure of microporous starch detected by X-ray diffraction and SEM (scanning electronic microscope) were also stuied.

Key words: cassava starch, microporous, property