The effect of fermentation on cassava starch microstructure.

摘要

The effect of glucose syrup addition on sour cassava starch fermentation, and the effect of this process on yield and starch granule microstructure as compared with industrial processing were investigated. Cassava starches were randomly obtained from 3 regions of Santa Catarina, Brazil (Santa Rosa, Rio do Sul and Tubarao), and made into sour cassava starch by different fermentation treatments: traditional or with added glucose syrup (0.10, 0.25 or 0.50%) to total cassava suspension volume. Scanning electron microscopy at 2000x magnification was performed to evaluate the microstructure of sour cassava starch granules. The results showed that Santa Rosa starch was fermented in half the time as compared with the other starches in both traditional and glucose addition treatments, indicating that the fermentation process is dependent on the starch's origin. The addition of 0.50% glucose syrup caused the most effective damage to starch granules, as well as the shortest fermentation time, increasing fermentation yield by around 100% as compared with the traditional treatment. This simple method to increase fermentation productivity with added glucose syrup has been transferred to the industry and is currently being used, especially in Santa Catarina cold regions, to reduce fermentation time..