期刊
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
卷 131, 期 3, 页码 2555-2567出版社
SPRINGER
DOI: 10.1007/s10973-017-6834-y
关键词
Banana; Cassava; Corn; Potato; Characterization; Thermal properties
资金
- Fapesb [8892/2015]
The thermal features of potato, banana, corn and cassava starches were correlated with structural properties. These starches were characterized by SEM, XRD, FTIR-ATR, DSC and TG. The crystalline index of starches was evaluated, and the banana starch presented the highest. Infrared ratios of amorphous/crystalline regions were close to XRD data for potato and corn starches. The amylose ratio was correlated with T (g) and gelatinization measurements by DSC, with some restrictions. TG experiments demonstrated that the crystalline array affects the thermal stability of starches, but the major component is the amylose ratio.
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