Thermal behaviour of starch and oxidized starch

Soliman, Aisha A.A.; El‐Shinnawy, Nabila A.; Mobarak, Fardous

doi:10.1016/s0040-6031(97)00040-3

Cited by 59 publications

(31 citation statements)

References 7 publications

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“…This temperature was considered as the initial pyrolysis of the starch molecules. The results, as also described by Soliman et al (1997), suggested that the oxidized starches were more sensitive to the thermal degradation. The mass loss showed in Table 8 occurred in the temperature range of 150 -600 °C and was higher for the native starches than for the modified ones.…”

Section: Thermal Analysissupporting

confidence: 76%

“…Higher onset temperatures were found for the native than for the modified starches. Soliman et al (1997) studied the native and potassium permanganate-modified corn starches and also found higher onset temperatures for the native (275 °C) than for the modified samples (250, 237, 230 °C). This temperature was considered as the initial pyrolysis of the starch molecules.…”

Section: Thermal Analysismentioning

confidence: 89%

“…The differences observed on TG curves represented the mass losses and could be quantitatively collected (IONASHIRO, 2005). As described by Soliman et al (1997), three distinct regions are observed on the TG curves: 1) the region below 150 °C that represents the evaporation of the water and of other volatile compounds; 2) the principal region of degradation; 3) the region of propagation reaction. These regions were quantified (Table 8).…”

Section: Thermal Analysismentioning

confidence: 98%

“…These DTG curves are shown in Aggarwal and Dollimore (1998) concluded that due to the high superficial area of the partial hydrolysed starches, it was possible to explain their lower degradation temperatures when studied by thermal analysis. Soliman et al (1997) comparing the native and oxidized starches noted that the activation energy changes were due to the carboxyl content of the modified samples. Their carboxyl results for the native and oxidized corn starches were comparable to the data found for the Peruvian carrot starches.…”

Section: Thermal Analysismentioning

confidence: 99%

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Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Matsuguma

Lacerda

Schnitzler

et al. 2009

Braz. arch. biol. technol.

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Two commercial varieties of Peruvian carrot ('Amarela de Carandaí' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H 2 O 2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 ºC) than for the modified starches (294.16, 296.65 e 293.29 ºC) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.

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Section: Thermal Analysissupporting

confidence: 76%

Section: Thermal Analysismentioning

confidence: 89%

Section: Thermal Analysismentioning

confidence: 98%

Section: Thermal Analysismentioning

confidence: 99%

See 2 more Smart Citations

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Matsuguma

Lacerda

Schnitzler

et al. 2009

Braz. arch. biol. technol.

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show abstract

“…Thermogravimetry also allows evaluating water content in the sample. Soliman et al (1997) used the limit of 150 ºC for such evaluation. It was observed that the loss of moisture and other easily volatile materials and the posterior loss of mass of the samples had a variation of approximately 2%.…”

Section: Microscopymentioning

confidence: 99%

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

Lacerda

Azevedo

Filho

et al. 2008

Braz. arch. biol. technol.

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Cassava starch, partially hydrolyzed by fungal α-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.

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Starch

Cai

Alee

Duan

et al. 2021

Encyclopedia of Polymer Science and Technology

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Starch, among the other biopolymers, is a very appealing biopolymer, due to its abundant supply, intrinsic biodegradability, and yearly renewability. Because they are inexpensive substances and are flexible to be handled using ordinary machines of plastic processing, starches make an appealing low cost basis for novel biodegradable polymers. Meanwhile, the well‐known concerns of fossil fuel scarcity and the rising demand of reducing the pressure on the environment caused by the widespread usage of petrochemically produced polymers, the production, and uses of starch‐based materials that are biodegradable have attracted a lot of attention. This article begins with a discussion of starch structures in general, including both physical and chemical features. Then, starch‐based material thermal processing is explained, which covers both basic sciences such as phase transition, rheology, and microstructure and processing methodologies, formulations, and circumstances. The multiphase transitions and distinct microstructure during heat processing make starch an excellent prototype system for illustrating and conceptualizing structure–processing–property connections in polymers. For processing starch‐based materials, several traditional methods, for example, injection compression molding, casting, and extrusion and few novel processes such as reactive extrusion have also been applied. Finally, the current advancements in starch‐based materials have been explained.

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Thermal behaviour of starch and oxidized starch

Cited by 59 publications

References 7 publications

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

Characterization of native and oxidized starches of two varieties of Peruvian carrot (Arracacia xanthorrhiza, B.) from two production areas of Paraná state, Brazil

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

Starch

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