Effects of superfine grinding on retrogradation properties of tapioca starch

In this study, methods of scanning electron microscope ( SEM) , the content of the amylose and amylopectin, rapid viscosity analyzer ( RVA) , coagulation, freeze-thaw stability and iodine binding ability were used to investigate the changes of retrogradation properties of tapioca starch after treated by superfine grinding with different treating time ( 0, 15, 30, 45, 60 min) .The results demonstrated that the surface structure of tapioca starch was destoryed and particles aggregated, amylose content increased, amylopectin content decreased.The setback of tapioca starch paste was significantly reduced after superfine grinding treatment with different treating time, and when the treating time beyond 30 min, the change was not obvious. This result indicated that superfine grinding treatment with different treating time inhibited the short-term retrogradation of tapioca starch.However, the freeze-thaw stability of tapioca starch after superfine grinding treatment decreased, and the coagulation and the iodine binding capacity enhanced, which revealed that superfine grinding treatment partly contributed to the long-term retrogradation of tapioca starch.