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Publication Metadata only Morphological Properties of Acid-modified Tapioca Starch(2000-09-01) Napaporn Atichokudomchai; Sujin Shobsngob; Saiyavit Varavinit; Mahidol UniversityHighly crystalline tapioca starch was prepared by partial hydrolysis of tapioca starch in hydrochloric acid at room temperature for various lengths of time. The crystallinity of the starch increased while its amylose content decreased... with increasing reaction time. Scanning electron micrographs of these natural and highly crystalline starches were taken in order to study the morphological changes and mode of acid attack during hydrolysis. Exocorrosion all over the surface was observed after 96Publication Metadata only A study of some physicochemical properties of high-crystalline tapioca starch(2001-11-01) Napaporn Atichokudomchai; Sujin Shobsngob; Pavinee Chinachoti; Saiyavit Varavinit; Mahidol University; University of MassachusettsTapioca starch was partially hydrolyzed in hydrochloric acid solution at room temperature for various lengths of time to obtain high-crystalline starches. RVA viscoamylograms of acid-modified starches demonstrated a very low viscosity as compared... to that of native tapioca starch. The relative crystallinity of native and acid-modified tapioca starches were measured by X-ray diffraction ranging from 39.53% to 57.75%. The native and acid-modified tapioca starches were compressed into tablets using variousPublication Metadata only Preparation and physicochemical properties of dialdehyde tapioca starch(2005-04-01) Rungtiwa Wongsagon; Sujin Shobsngob; Saiyavit Varavinit; Mahidol UniversityTapioca starch was oxidized by periodic acid (sodium metaperiodate plus hydrochloric acid) to form dialdehyde tapioca starch (DAS). The influence of periodate concentration (NalO4, 0.05 N, 0.1 N, 0.2 N and 0.3 N) on the physicochemical properties