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Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

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dc.contributor.authorBeninca, Cleoci
dc.contributor.authorColman, Tiago André Denck
dc.contributor.authorLacerda, Luiz Gustavo
dc.contributor.authorDa Silva Carvalho Filho, Marco Aurélio
dc.contributor.authorDemiate, Ivo Mottin
dc.contributor.authorBannach, Gilbert [UNESP]
dc.contributor.authorSchnitzler, Egon
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)
dc.contributor.institutionUP-Universidade Positivo
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:28:33Z
dc.date.available2014-05-27T11:28:33Z
dc.date.issued2013-03-01
dc.description.abstractThe use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, 2.0, and 5.0 g Cl/100 g starch. The native and modified starch samples were investigated by means of the following techniques: simultaneous thermogravimetry-differential thermal analysis, which allowed us to verify the thermal decomposition associated with endothermic or exothermic phenomena; and differential scanning calorimetry that was used to determine gelatinization enthalpy as well as the rapid viscoamylographic analysis that provided the pasting temperature and viscosity. By means of non-contact-atomic force microscopy method and X-ray powder patterns diffractometry, it was possible to observe the surface morphology, topography of starch granules, and alterations in the granules' crystallinity. © 2012 Akadémiai Kiadó, Budapest, Hungary.en
dc.description.affiliationUEPG-Universidade Estadual de Ponta Grossa, Av. Carlos Cavalvanti, 4748, Ponta Grossa, PR 84030-900
dc.description.affiliationUP-Universidade Positivo, Rua Prof. Pedro Viriato Parigot de Souza, 5300, Curitiba, PR 81280-330
dc.description.affiliationFaculdade de Ciências UNESP-Universidade Estadual Paulista, Bauru, SP 17033-260
dc.description.affiliationUnespFaculdade de Ciências UNESP-Universidade Estadual Paulista, Bauru, SP 17033-260
dc.format.extent2217-2222
dc.identifierhttp://dx.doi.org/10.1007/s10973-012-2592-z
dc.identifier.citationJournal of Thermal Analysis and Calorimetry, v. 111, n. 3, p. 2217-2222, 2013.
dc.identifier.doi10.1007/s10973-012-2592-z
dc.identifier.issn1388-6150
dc.identifier.scopus2-s2.0-84881475086
dc.identifier.urihttp://hdl.handle.net/11449/74644
dc.identifier.wosWOS:000315298800072
dc.language.isoeng
dc.relation.ispartofJournal of Thermal Analysis and Calorimetry
dc.relation.ispartofjcr2.209
dc.relation.ispartofsjr0,587
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectCassava starch
dc.subjectEnthalpy
dc.subjectGelatinization
dc.subjectOxidized starch
dc.subjectThermal analysis
dc.subjectChemically modified
dc.subjectModified starches
dc.subjectPasting temperature
dc.subjectSodium hypochlorite solution
dc.subjectStructural behaviors
dc.subjectAtomic force microscopy
dc.subjectDecomposition
dc.subjectDifferential scanning calorimetry
dc.subjectDifferential thermal analysis
dc.subjectGelation
dc.subjectGranulation
dc.subjectHydrometallurgy
dc.subjectPlants (botany)
dc.subjectThermoanalysis
dc.subjectThermogravimetric analysis
dc.subjectStarch
dc.titleThermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutionsen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
dspace.entity.typePublication
unesp.author.orcid0000-0002-8790-5069[6]
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências, Baurupt
unesp.departmentQuímica - FCpt

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