Journal
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
Volume 111, Issue 3, Pages 2217-2222Publisher
SPRINGER
DOI: 10.1007/s10973-012-2592-z
Keywords
Cassava starch; Thermal analysis; Gelatinization; Enthalpy; Oxidized starch
Funding
- Fundacao Araucaria-PR-Brazil
- FINEP-Brazil
- CAPES-Brazil
- CNPq-Brazil
Ask authors/readers for more resources
The 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available