Structural Changes of Cassava Starch Granules after Heating at Intermediate Water Contents

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AbstractDSC thermograms of cassava starch granules heated at two intermediate moisture contents of 35 and 45% of the total weight (w.t.) reveal the existence of two endothermic steps in their progressive disorganization. Structural changes have been studied by combining polarized light microscopy and electron microscopy (scanning and transmission electron microscopy). An instability of starch granule behaviour, both at granular and crystalline levels is observed at each treatment temperature. As temperature and moisture content increase, the loss of birefringence was observed in an increasing number of granules, suggesting that there is a competition of granules for water. The loss of birefringence initiates first at the hilum and is associated with the formation of cavities in the central region of the granules, showing that the disorganization first affects the less organized areas of the granule. In limited water content conditions, the radial extension of the central cavity towards the granule surface is not observed. The limited crystalline disorganization which is restricted to the inner part of the granule does not allow either a major swelling of granules or an extensive leaching of macromolecules out of granules. Increasing temperatures progressively induced the loss of granular integrity and the development of an homogeneous matrix. These structural changes are in agreement with the cooperative disorganization model of starch crystallites following which the crystalline disorganization is facilitated by the presence of water or by the plasticization of the amorphous regions connected to these crystallites.