Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules

Lacerda, Luíz Gustavo; Azevedo, Jayme Augusto Menegassi; Filho, Marco Aurélio da Silva Carvalho; Demiate, Ivo Mottin; Schnitzler, Egon; Vandenberghe, Luciana Porto de Souza; Soccol, Carlos Ricardo

doi:10.1590/s1516-89132008000600016

Cited by 24 publications

(15 citation statements)

References 15 publications

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“…We understand that the treatment leaded to higher sample stability up to a point showing no improvement in this stability after 36 h. Results were similar to previous studies using different treatments and botanic source of starch [1,7,16] Table 2.…”

Section: Resultssupporting

confidence: 88%

“…At higher temperatures, the macromolecules depolymerization leads to the formation of levoglucosan, furfural, volatile products of lower molecular weight and, at last, carbon products. It was observed temperature decrease after samples stability, probably due to the increase in the available surface area, anticipating thermal decomposing reaction, as reported in previous studies [5,7,16].…”

Section: Resultssupporting

confidence: 80%

“…During heating under oxidative atmosphere, granules suffered several alterations described by other studies [5,7,16]. Regarding thermal stability, it is notable from untreated sample to others, a trend to temperature decreasing, probably due to higher surface area, helping thermal degradation.…”

Section: Resultsmentioning

confidence: 69%

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Porous waxy maize starch

Malucelli

Lacerda

Filho

et al. 2015

J Therm Anal Calorim

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Starch is the most important storage reserve carbohydrate in plants, and it has wide uses in the industry. It is also the main energy-providing source in human nutrition. Waxy starch, in turn, is virtually composed by amylopectin, with very low levels of amylose. This corn starch variety was partially hydrolyzed in order to verify the granules behavior and to study thermal phase transitions by thermal analysis, such as differential scanning calorimetry and simultaneous thermogravimetry-differential thermal analysis. Morphological and structural studies were performed, such as scanning electron microscopy and X-ray diffractometry. It was verified that treated samples showed low variation of enthalpy levels and also a slight increase in gelatinization temperature, possibly due to higher granule resistance to degradation. X-ray diffractometry analysis is within that expected, showing pattern A-type. Treated samples showed low viscosity peak and tendency to retrogradation when compared to its native counterpart.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 80%

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Porous waxy maize starch

Malucelli

Lacerda

Filho

et al. 2015

J Therm Anal Calorim

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“…Among the starchy staples, cassava gives a carbohydrate production which is about 40% higher than rice and 25% more than maize, with the result that cassava is the cheapest source of calories for both human nutrition and animal feeding [15].…”

Section: Materials For This Workmentioning

confidence: 99%

A Starch-Based Biodegradable Polyethylene for Municipal Solid Waste Mitigation

Raheem¹,

Aremo²,

Adeoye³

2017

MSA

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This work reports a method for reducing the longevity of the polymer content of Municipal Solid Wastes (MSW) in the environment. In this approach biodegradability was imparted on polyethylene, a popular, low-cost commodity polymer, using starch additives. Corn starch and cassava starch in varying proportions were compounded with suitably prepared polyethylene powder and compression-moulded in steel dies. Alongside tensile test, biodegradability tests were carried out by burying samples for 28 days in two different soil types with different pH, fungi and bacteria load. Cassava starch additions were found to be better at imparting biodegradability. Also, alkaline soil types with higher bacteria load seemed a more favourable environment for accomplishing biodegradation in the starch-polyethylene composites.

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“…These roots and tubers are good source of food energy production. It water content is around 70-80% and are rich in starch (16-24%) and low quantity of vitamins, minerals, proteins, lipids and other substances [1,3,[7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Thermoanalytical Study on the Action of Nitric Acid Up Cassava Starch Granules

Schnitzler¹,

Ribeiro²,

Cordoba³

et al. 2014

Braz. J. Therm. Anal.

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Modifications of starches can led to new products with new desirable properties and applications in several industrial fields as food, textile, paper and others. In this study samples of cassava starch were treated with standard nitric acid 0.1 and 0.2 mol L -1 at 25 and 45 ºC, respectively, by 60 minutes. After washed, dried and maintained in desiccator up to constant mass, the samples were analysed by TG/DTG whose technique allowed observing three main mass losses and the treated starches shown higher stability in the decomposition. When compared with the untreated cassava starch the gelatinization enthalpy (DSC) of the treated starches decreased mainly with the samples treated with acid at 0.2 mol L -1 . The increase of acid concentration and temperature show decrease in the relative crystallinity and low alterations in the average diameter of starch granules.

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Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules

Cited by 24 publications

References 15 publications

Porous waxy maize starch

Porous waxy maize starch

A Starch-Based Biodegradable Polyethylene for Municipal Solid Waste Mitigation

Thermoanalytical Study on the Action of Nitric Acid Up Cassava Starch Granules

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