Structures and Adsorption Properties of Porous Cassava Starch via Ball Milling and Ultrasound‐Assisted Enzymatic Hydrolysis

Yuxin Liu; Jianglong Wang; Rulong Wu; Qinghua Pan; Zesheng Liang

doi:10.1002/star.70156

journal article Jan 01, 2026

Structures and Adsorption Properties of Porous Cassava Starch via Ball Milling and Ultrasound‐Assisted Enzymatic Hydrolysis

Yuxin Liu

Jianglong Wang Rulong Wu Qinghua Pan Zesheng Liang

Starch - Stärke Vol. 78 No. 1 · Wiley

View at Publisher Save 10.1002/star.70156

Abstract

ABSTRACT
The porous cassava starch was prepared through the synergistic actions of ball milling and ultrasound‐assisted enzymatic hydrolysis. The surface of starch granules became rough, forming grooves and even developing porous structures. Additionally, the size of the starch granules decreased, and the spherulitic structures were damaged. The melting peak temperature of the porous starch enhanced, while the melting enthalpy and crystallinity significantly decreased. The carbon element (C) content decreased whereas the oxygen element content (O) increased. The amylose content and hydrolysis degree enhanced, while the amylopectin content reduced. The solubility of the porous starch improved, but the swelling declined. The oil absorption, water absorption, and methylene blue (MB) adsorption capacities enhanced. The MB adsorption behavior of the starch samples was better described by the pseudo‐second‐order kinetic model and the Langmuir isotherm model. The MB adsorption process of the modified starch demonstrated an exothermic characteristic.

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Published: Jan 01, 2026
Vol/Issue: 78(1)
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Yuxin Liu