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The thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperatures

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dc.contributor.authorBeninca, Cleoci
dc.contributor.authorColman, Tiago André Denck
dc.contributor.authorLacerda, Luiz Gustavo
dc.contributor.authorFilho, Marco Aurélio Silva Carvalho
dc.contributor.authorBannach, Gilbert [UNESP]
dc.contributor.authorSchnitzler, Egon
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)
dc.contributor.institutionPositivo University
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:28:11Z
dc.date.available2014-05-27T11:28:11Z
dc.date.issued2013-01-20
dc.description.abstractStarch 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.en
dc.description.affiliationState University of Ponta Grossa-UEPG, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, PR
dc.description.affiliationPositivo University, Curitiba, PR
dc.description.affiliationPaulista State University-UNESP, Bauru, SP
dc.description.affiliationUnespPaulista State University-UNESP, Bauru, SP
dc.format.extent65-69
dc.identifierhttp://dx.doi.org/10.1016/j.tca.2012.10.020
dc.identifier.citationThermochimica Acta, v. 552, p. 65-69.
dc.identifier.doi10.1016/j.tca.2012.10.020
dc.identifier.issn0040-6031
dc.identifier.scopus2-s2.0-84870677574
dc.identifier.urihttp://hdl.handle.net/11449/74400
dc.identifier.wosWOS:000314255900011
dc.language.isoeng
dc.relation.ispartofThermochimica Acta
dc.relation.ispartofjcr2.189
dc.relation.ispartofsjr0,605
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectCassava starch
dc.subjectDSC
dc.subjectGelatinization
dc.subjectNC-AFM
dc.subjectTG-DTA
dc.subjectViscoamylogram
dc.subjectAtomic force microscopy
dc.subjectDifferential scanning calorimetry
dc.subjectDifferential thermal analysis
dc.subjectGelation
dc.subjectGranulation
dc.subjectHydrochloric acid
dc.subjectPlants (botany)
dc.subjectThermogravimetric analysis
dc.subjectX ray diffraction
dc.subjectStarch
dc.titleThe thermal, rheological and structural properties of cassava starch granules modified with hydrochloric acid at different temperaturesen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dspace.entity.typePublication
unesp.author.orcid0000-0002-8790-5069[5]
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências, Baurupt
unesp.departmentQuímica - FCpt

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