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Effects of crosslinking temperature and time on microstructure and stability of cassava starch microspheres

Abstract
Starch microspheres (SMs) were prepared by a water-in-water emulsion–crosslinking technique at 4 °C and 30 °C for 1, 6, 12 and 24 h; the SMs obtained were analyzed for crosslinking density, morphology, crystalline structure, and stability against temperature, pH, and α-amylase hydrolysis. The crosslinking degree at 30 °C was considerably higher than that at 4 °C. SMs prepared at 4 °C for less than 12 h incubation had larger size and more porous structure as compared with those prepared at 30 °C, but the morphology became comparable (spherical shape with smooth surface and dense structure) after 24 h incubation. All SMs samples displayed amorphous structure. Stability tests revealed that the SMs were very stable under acidic and mild basic pH; however, stability against α-amylase hydrolysis varied depending on incubation temperature and time.

Keywords
Starch microsphere; Cassava starch; Crosslinking; Emulsion; Stability

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