2026 Volume 59 Issue 3 Pages 173-179
The effects of high pH on physical properties of tapioca starch were studied by steady and dynamic viscoelasticity, differential scanning calorimetry, microscopic observation, measurement of reducing sugar, and color difference measurements. The pH was adjusted using buffer solutions.
The viscoelasticity of 3.00 wt% tapioca starch pastes at pH≦10 was not affected by alkaline conditions. Also, gelatinization temperatures and enthalpy of 20 wt% tapioca starch did not change. However, hydrolysis of amylose and amylopectin chains occurred at pH>9. Moreover, many starch granules and crystalline structure of the starch granules were found to be disintegrated at pH>12. Gelatinization of tapioca starch was promoted by strong alkaline conditions at pH>12, and amylose and amylopectin chains were shortened, resulting in a decrease in the viscoelasticity of tapioca starch pastes.
