LAPSE:2023.5716
Published Article
LAPSE:2023.5716
Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions
February 23, 2023
Abstract
The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fractions of cassava flour based on the particle sizes under 75 µm (CR075), 75−125 µm (CR125), 125−250 µm (CR250), and 250−500 µm (CR500) were screened for enzymatic hydrolysis effect. The results showed that all cassava flour suspensions exhibited a shear-thinning behavior, and the viscosity increased drastically with the increase of particle size. During hydrolysis, the viscosity reduced slightly and the non-Newtonian behavior became negligible beyond 4 h of the process. The particles size for CR075 and CR125 increased steadily in diameter mean. The samples of CR250 and CR500 showed more fluctuation by first decreasing, followed by increasing in particle sizes during the process. The highest hydrolysis yield was found for samples with particle size under 125 µm (89.5−90.7%), suggesting that mechanical treatment of cassava can enhance the bioconversion rate.
The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fractions of cassava flour based on the particle sizes under 75 µm (CR075), 75−125 µm (CR125), 125−250 µm (CR250), and 250−500 µm (CR500) were screened for enzymatic hydrolysis effect. The results showed that all cassava flour suspensions exhibited a shear-thinning behavior, and the viscosity increased drastically with the increase of particle size. During hydrolysis, the viscosity reduced slightly and the non-Newtonian behavior became negligible beyond 4 h of the process. The particles size for CR075 and CR125 increased steadily in diameter mean. The samples of CR250 and CR500 showed more fluctuation by first decreasing, followed by increasing in particle sizes during the process. The highest hydrolysis yield was found for samples with particle size under 125 µm (89.5−90.7%), suggesting that mechanical treatment of cassava can enhance the bioconversion rate.
Record ID
Keywords
cassava flour, granular starch hydrolysis, particle size, viscosity
Subject
Suggested Citation
Nguyen TC, Fillaudeau L, Anne-Archard D, Chu-Ky S, Luong HN, Vu TT, Nguyen THD, Nguyen VH. Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions. (2023). LAPSE:2023.5716
Author Affiliations
Nguyen TC: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam [ORCID]
Fillaudeau L: Toulouse Biotechnology Institute, Bio & Chemical Engineering, Université de Toulouse, INSA, INRAE UMR792, CNRS UMR5504, 31077 Toulouse, France; Fédération de Recherche FERMAT (FR 3089), Université de Toulouse, CNRS, INPT, UPS, 31432 Toulouse, France [ORCID]
Anne-Archard D: Fédération de Recherche FERMAT (FR 3089), Université de Toulouse, CNRS, INPT, UPS, 31432 Toulouse, France; Institut de Mécanique des Fluides de Toulouse (IMFT), Université de Toulouse, CNRS, 31400 Toulouse, France
Chu-Ky S: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Luong HN: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam [ORCID]
Vu TT: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Nguyen THD: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Nguyen VH: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Fillaudeau L: Toulouse Biotechnology Institute, Bio & Chemical Engineering, Université de Toulouse, INSA, INRAE UMR792, CNRS UMR5504, 31077 Toulouse, France; Fédération de Recherche FERMAT (FR 3089), Université de Toulouse, CNRS, INPT, UPS, 31432 Toulouse, France [ORCID]
Anne-Archard D: Fédération de Recherche FERMAT (FR 3089), Université de Toulouse, CNRS, INPT, UPS, 31432 Toulouse, France; Institut de Mécanique des Fluides de Toulouse (IMFT), Université de Toulouse, CNRS, 31400 Toulouse, France
Chu-Ky S: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Luong HN: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam [ORCID]
Vu TT: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Nguyen THD: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Nguyen VH: School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi 100000, Vietnam
Journal Name
Processes
Volume
9
Issue
6
First Page
989
Year
2021
Publication Date
2021-06-03
ISSN
2227-9717
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Original Submission
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PII: pr9060989, Publication Type: Journal Article
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LAPSE:2023.5716
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https://doi.org/10.3390/pr9060989
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