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

Authors :: Pulido Díaz A
Lourdin D
Della Valle G
Fernández Quintero A
Ceballos H
Tran T
Dufour D
Source :: Carbohydrate polymers [Carbohydr Polym] 2017 Feb 10; Vol. 157, pp. 1777-1784. Date of Electronic Publication: 2016 Nov 21.
Publication Year :: 2017
Abstract: The aim of this study was to determine and compare the melting (T <subscript>m</subscript> ), glass transition (T <subscript>g</subscript> ) and mechanical relaxation (T <subscript>α</subscript> ) 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 (T <subscript>m</subscript> ) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The T <subscript>m</subscript> 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 T <subscript>g</subscript> . The T <subscript>α</subscript> and T <subscript>g</subscript> 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.<br /> (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Subjects :: Amylose
Calorimetry, Differential Scanning
Starch isolation & purification
Zea mays
Manihot chemistry
Starch analysis
Transition Temperature

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