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Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

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Title Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)
 
Creator Pulido Diaz, Adriana
Lourdin, Denis
Della Valle, Guy
Fernández Quintero, Alejandro
Ceballos, H.
Tran, Thierry
Dufour, D.L.
 
Subject AMYLOPECTIN
MELTING
STARCH
MANIHOT ESCULENTA
EXTRUSION
GELATINIZATION
THERMAL ANALYSIS
AMILOPECTINA
FUSIÓN
ALMIDÓN
EXTRUSIÓN
GELIFICACIÓN
ANÁLISIS TÉRMICO
 
Description The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (Tα) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (Tm) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The Tm of waxy cassava starch-water mixes were lower than a waxy corn starch-water reference system, but differences were not statistically significant. The mechanical relaxation temperatures taken at tan δ peaks were found 29–38 °C larger than Tg. The Tα and Tg measured for waxy cassava starch exhibited similar properties to the ones of waxy corn starch, implying that waxy cassava starch can be used in food and materials industry.
Peer Review
 
Date 2016-11-22T18:32:16Z
2016-11-22T18:32:16Z
2016-11-20
 
Type Journal Article
 
Identifier Pulido Diaz, Adriana; Lourdin, Denis; Della Valle, Guy; Fernandez Quintero, Alejandro; Ceballos, Hernán; Tran, Thierry; Dufour, Dominique. 2016. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) . Carbohydrate Polymers 157: 1777-1784.
0144-8617
https://hdl.handle.net/10568/77842
 
Language en
 
Format 157: 1777-1784
 
Publisher Elsevier Ltd.
 
Source Carbohydrate Polymers