The Effect of Low Levels of Antioxidants on the Swelling and Solubility of Cassava Starch

Abstract

Abstract The addition of low levels of sodium sulphite had a dramatic effect on the structure of cassava (Manihot esculenta Crantz) starch pasted at 95°C. Inclusion of 100 ppm sulphite promoted granule disintegration resulting in a reduction in measured swelling volume to nearly 10% of its value in the absence of sulphite and release of almost all the carbohydrates from the starch granule. It is suggested that sulphite addition promotes oxidative reductive depolymerization (ORD) of the polysaccharides since its effect on the granules is prevented when lower levels (around 20 ppm) of the polar antioxidant propyl gallate are added. Possible practical applications of the results and implications for the understanding of starch granule structure are discussed.