Tapioca starch, gelatinization temperature

Allen et al.37 studied the gelatinization of tapioca starch by taking samples from a Brabender ViscoAmylograph. Water penetrates to the middle of the granule from the truncated end. At 50°C, well below the starch gelatinization temperature, there is... 

Starch Liquefaction. Starch in its natural state is only degraded slowly by CC-amylases. To make the starch susceptible to enzymatic breakdown, it is necessary to gelatinize and liquefy a slurry with a 30—40% dry matter content. Gelatinization temperature depends on the type of starch (67) com is the most common source of industrial starches followed by wheat, tapioca, and potatoes. Liquefaction is achieved by adding a heat-stable a-amylase to the starch slurry. The equipment used for liquefaction may be stirred tank reactors, continuous stirred tank reactors (CSTR), or a jet cooker. Most starch processing plants liquefy the starch with a single enzyme dose in a process using a jet cooker (Fig. 9). 

In meat products, starch is added primarily to bind water.577 Increased levels of starch decrease the firmness of sausages and bologna, probably because of increased water retention.577 581 The gelatinization temperature of starch is also important in determining the final product properties of comminuted sausages containing wheat, com, tapioca or modified potato starches.578... 

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