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The important role of crystallinity and amylose ratio in thermal stability of starches.
- Source :
-
Journal of Thermal Analysis & Calorimetry . Mar2018, Vol. 131 Issue 3, p2555-2567. 13p. - Publication Year :
- 2018
-
Abstract
- 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 <italic>T</italic>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. [ABSTRACT FROM AUTHOR]
- Subjects :
- *THERMAL stability
*STARCH
*AMYLOSE
*AMYLOPECTIN
*HYDROXYL group
*THERMOGRAVIMETRY
Subjects
Details
- Language :
- English
- ISSN :
- 13886150
- Volume :
- 131
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Journal of Thermal Analysis & Calorimetry
- Publication Type :
- Academic Journal
- Accession number :
- 128150120
- Full Text :
- https://doi.org/10.1007/s10973-017-6834-y