Researchers at the National Nanotechnology Center (NANOTEC), Thailand, have discovered that using microfluidization has an effect on the structure and thermal properties of cassava starch-water suspension. According to Dr. Kittiwut Kasemwong, researcher at NANOTEC Nano-Delivery Lab, “This is the first time that anyone has ever used microfluidization for cassava starch modification. After using the microfluidization treatment, we noticed bigger starch granule was partially gelatinized, and a gel-like structure was formed on a granular surface. Our investigation indicates that high- pressure microfluidization process induce the gelatinization process which is crucial for granule swelling and water access.” The discovery, the researchers said, has many potential applications in the food and drug industry.
