Otro
The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures
Registro en:
Thermochimica Acta, v. 552, p. 65-69.
0040-6031
10.1016/j.tca.2012.10.020
WOS:000314255900011
2-s2.0-84870677574
Autor
Beninca, Cleoci
Colman, Tiago André Denck
Lacerda, Luiz Gustavo
Filho, Marco Aurélio Silva Carvalho
Bannach, Gilbert
Schnitzler, Egon
Resumen
Starch is arguably one of the most actively investigated biopolymer in the world. In this study, the native (untreated) cassava starch granules (Manihot esculenta, Crantz) were hydrolyzed by standard hydrochloric acid solution at different temperatures (30 °C and 50 °C) and the hydrolytic transformations were investigated by the following techniques: simultaneous thermogravimetry-differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC), as well as non-contact atomic force microscopy (NC-AFM), X-ray diffraction (XRD) powder patterns, and rapid viscoamylographic analysis (RVA). After the treatment with hydrochloric acid at different temperatures, the thermal stability, a gradual loss of pasting properties (viscosity), alterations in the gelatinization enthalpy (ΔHgel), were observed. The use of NC-AFM and XRD allowed the observation of the surface morphology and topography of the starch granules and changes in crystallinity of the granules, respectively. © 2012 Elsevier B.V. All rights reserved.