Insight into the relationship between cell wall, intracellular starch structure and physicochemical properties of cassava cells from cassava varieties.

Cassava cell flour can expand the food industrial availability of cassava resources. In this study, cassava cells were isolated from eight cassava varieties to analyze the composition, structure, and physicochemical properties. The smaller particle size in CS4 led to the lowest swelling power and viscosity, which further reduced the modulus (G', G") and shear stress of the cassava cell gel. The higher starch content in CS3 and CS8 (88.86 %, 87.99 %) increased the swelling and solubility of the cells, resulting in high viscosity and gel strength. Thicker cell walls presented a higher content of cell wall polysaccharides, hindering the interaction of water, heat, and digestive enzymes with intracellular starch, leading to higher gelatinization temperatures and lower digestion rates. In addition, the B1 chain promoted the formation of the starch crystalline region and increased the gelatinization temperature and enthalpy of cell flour. Based on cluster analysis and correlation analysis, the differences in the functional properties of cassava cell flour were related to cell components, morphology, and intracellular starch structure. The study provided a theoretical basis for the application of cassava cells in the food industry.