Microstructure and adsorption properties of gelatinized-tapioca starch beads modified by freezing and a freeze-drying method
Article Sidebar
Main Article Content
Abstract
The effects of two freezing methods: slow freezing (SF) at -20°C for 24 hours, and quick freezing (QF) at -176°C for 5-10 min and three commercial brands of Golden Chef®, Special Sacoo® or Thaiworld® on moisture content, microstructure, porosity, total bulk volume, adsorption properties (initial adsorption, adsorption capacity and adsorption behaviour) and gel strength of freeze-dried-gelatinized tapioca starch beads (FDTB) were studied in order to determine the potential use of FDTB as a carrier for immobilizing probiotic bacteria. The SFFDTB was prepared by gelatinizing tapioca starch beads, slow-freezing and freeze-drying, respectively. The QF-FDTB was prepared by gelatinizing tapioca starch beads, quick-freezing and freeze-drying, respectively. The SF-FDTB provided the porous beads with large pore size (ca 57.04 µm, diam.) whereas the QF-FDTB provided the beads with smaller pore size (ca 11.18 µm, diam.). The adsorption property of SF- and QF-FDTB was affected by the pore size and surface area of the beads. The sponge-like texture of the SF-FDTB promotes the rapid adsorption into the beads when compared to that of the QF-FDTB. The firm texture was detected from the Golden Chef® FDTB processed by quick freezing and slow freezing.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
AOAC (1998). Official Methods of Analysis 16th Ed., 4th Revision, method 925.10. Gaithersburg: AOAC INTERNATIONAL.
Ballongue, J. (1998). Bifidobacteria and probiotic action. In: Lactic Acid Bacteria: Microbiology and Functional Aspects (eds. S. Salminene and A.V. Wright). New York:Marcel Dekker: 519-587.
Cochran, W.G. and Cox. G.M. (1957). Experimental Designs. New York: John Willey & Sons.
Fellows, P. (2000). Food Processing Technology: Principles and Practice. Boca Raton: CRC Press.
Fennema, O.R. (1996). Food Chemistry. New York: Marcel Dekker.
Fwu-Long, M., Shin-Shing, S., Chin-Ta, C. and Juin-Yih, L. (2002). Adsorption of indomethacin onto chemically modified chitosan beads. Polymer 43: 757-765.278
Habib, Y.S., Augsburger, L.L. and Shangraw, R.F. (2002). Production of inert cushioning beads: Effect of excipients on the physicomechanical properties of freeze-dried beads containing microcrystalline cellulose produced by extrusion-spheronization. International Journal of Pharmaceutics 233: 67-83.
Kuo-Cheng, C. and Jer-Ying, H. (1997). Cell immobilization with phosphorylated polyvinyl alcohol (PVA) gel. In: Immobilization of Enzymes and Cells (ed. F. Bickerstaff). Humana Press, New Jersey: 207-217.
Saxelin, M., Grenov, B., Svensson, U., Fonden, R., Reniero, R. and Mattila-Sandholm, T. (1999). The technology of probiotics. Trends in Food Science and Technology 10: 387-392.
Shan-Yang, L., Ko-Shao, C. and Run-Chub, L. (1999). Drying methods affecting the particle sizes, phase transition, reswelling processes and morphology of poly (Nisopropylacrylamide) microgel beads. Polymer 40: 6307-6312.
Swinkels, J.M. (1985). Sources of starch, its chemistry and physics. In: Starch Conversion Technology (eds. G.M.A. van Beynum and J.A Roers). Marcel Dekker, New York.
Tal, Y., Van-Rijn, J. and Nussinovitch, J. (1997). Improvement of structural and mechanical properties of denitrifying alginate beads by freeze-drying. Biotechnological Progress 13:788-793.
Tamime A.Y. and Robinson, R.K. (2000). Yoghurt: Science and Technology. CRC Press, Boca Raton.
Whistler, R.L., BeMiller, J., and Paschall, E.F. (1984). Starch: Chemistry and Technology. New York: Academic Press.
Whitehead, L., Collett, J.H., and Fell, J.T. (2000). Amoxycillin release from a floating dosage form based on alginates. International Journal of Pharmaceutics 210: 45-49.
Zohar-Pereza, C., Chetb, I., and Nussinovitcha, A. (2004). Irregular textural features of dried alginate–filler beads. Food Hydrocolloids 18: 249-258.
