Thermoanalytical study of cassava starch native and treated with hydrogen peroxide

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorCosta, Fernanda Janaina Oliveira Gomes da
dc.creatorAlmeida, Rafael Ramirez
dc.creatorLacerda, Luiz Gustavo
dc.creatorCarvalho Filho, Marco Aurélio da Silva
dc.creatorBannach, Gilbert
dc.creatorSchnitzler, Egon
dc.date2016-03-02T12:57:52Z
dc.date2016-10-25T21:30:54Z
dc.date2016-03-02T12:57:52Z
dc.date2016-10-25T21:30:54Z
dc.date2011
dc.date.accessioned2017-04-06T09:57:37Z
dc.date.available2017-04-06T09:57:37Z
dc.identifierAlimentos e Nutrição, v. 22, n. 1, p. 7-15, 2011.
dc.identifier0103-4235
dc.identifierhttp://hdl.handle.net/11449/134663
dc.identifierhttp://acervodigital.unesp.br/handle/11449/134663
dc.identifierISSN0103-4235-2011-22-01-07-15.pdf
dc.identifier9182997345456363
dc.identifier1423210041691608
dc.identifier0289495208554953
dc.identifier3833309149531309
dc.identifier2329470715245984
dc.identifierhttp://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/view/1326
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/945174
dc.descriptionStarch is one of the most important sources of reserve of carbohydrate in plants and the main source in the human diet due to its abundance in the nature. There no other food ingredient that can be compared with starch in terms of sheer versatility of application in the food industry. Unprocessed native starches are structurally too weak and functionally too restricted for application in today’s advanced food and industrial technologies. The main objective of this study was to compare the thermal behavior of native cassava starch and those treated with hydrogen peroxide, as well as those treated with hydrogen peroxide and ferrous sulfate. The cassava starch was extracted from cassava roots (Manihot esculenta, Crantz) and treated by standardized hydrogen peroxide (H2 O2 ) solutions at 1, 2 and 3% (with or without FeSO4 ). Investigated by using they are thermoanalytical techniques: thermogravimetry - TG, differential thermal analysis – DTA and differential scanning calorimetry - DSC, as well as optical microscopy and X-ray powder diffractometry. The results showed the steps of thermal decomposition, changes in temperatures and in gelatinization enthalpy and small changes in crystallinity of the granules.
dc.languageeng
dc.relationAlimentos e Nutrição
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectStarch
dc.subjectCassava
dc.subjectHydrogen peroxide thermal analysis
dc.titleThermoanalytical study of cassava starch native and treated with hydrogen peroxide
dc.typeOtro


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