Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)
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 (DM...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2017
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/77842 |
| _version_ | 1855539117517963264 |
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| author | Pulido Diaz, Adriana Lourdin, Denis Della Valle, Guy Fernández Quintero, Alejandro Ceballos, H. Tran, Thierry Dufour, D.L. |
| author_browse | Ceballos, H. Della Valle, Guy Dufour, D.L. Fernández Quintero, Alejandro Lourdin, Denis Pulido Diaz, Adriana Tran, Thierry |
| author_facet | Pulido Diaz, Adriana Lourdin, Denis Della Valle, Guy Fernández Quintero, Alejandro Ceballos, H. Tran, Thierry Dufour, D.L. |
| author_sort | Pulido Diaz, Adriana |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace77842 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace778422025-11-12T05:59:22Z Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) Pulido Diaz, Adriana Lourdin, Denis Della Valle, Guy Fernández Quintero, Alejandro Ceballos, H. Tran, Thierry Dufour, D.L. amylopectin melting starch manihot esculenta extrusion gelatinization thermal analysis amilopectina fusión almidón extrusión gelificación análisis térmico 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. 2017-02 2016-11-22T18:32:16Z 2016-11-22T18:32:16Z Journal Article https://hdl.handle.net/10568/77842 en Open Access application/pdf Elsevier 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. |
| spellingShingle | amylopectin melting starch manihot esculenta extrusion gelatinization thermal analysis amilopectina fusión almidón extrusión gelificación análisis térmico Pulido Diaz, Adriana Lourdin, Denis Della Valle, Guy Fernández Quintero, Alejandro Ceballos, H. Tran, Thierry Dufour, D.L. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) |
| title | Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) |
| title_full | Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) |
| title_fullStr | Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) |
| title_full_unstemmed | Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) |
| title_short | Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) |
| title_sort | thermomechanical characterization of an amylose free starch extracted from cassava manihot esculenta crantz |
| topic | amylopectin melting starch manihot esculenta extrusion gelatinization thermal analysis amilopectina fusión almidón extrusión gelificación análisis térmico |
| url | https://hdl.handle.net/10568/77842 |
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