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

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cg.contributor.crpRoots, Tubers and Bananasen_US
cg.creator.identifierHernan Ceballos: 0000-0002-8744-7918en_US
cg.creator.identifierDominique Dufour: 0000-0002-6046-0741en_US
cg.creator.identifierThierry Tran: 0000-0002-9557-3340en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.1016/j.carbpol.2016.11.058en_US
cg.isijournalISI Journalen_US
cg.issn0144-8617en_US
cg.journalCarbohydrate Polymersen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.ciatCASSAVAen_US
cg.volume157en_US
dc.contributor.authorPulido Diaz, Adrianaen_US
dc.contributor.authorLourdin, Denisen_US
dc.contributor.authorDella Valle, Guyen_US
dc.contributor.authorFernández Quintero, Alejandroen_US
dc.contributor.authorCeballos, H.en_US
dc.contributor.authorTran, Thierryen_US
dc.contributor.authorDufour, D.L.en_US
dc.date.accessioned2016-11-22T18:32:16Zen_US
dc.date.available2016-11-22T18:32:16Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/77842en_US
dc.titleThermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)en_US
dcterms.abstractThe 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.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.bibliographicCitationPulido 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.en_US
dcterms.extentp. 1777-1784en_US
dcterms.issued2017-02en_US
dcterms.languageenen_US
dcterms.licenseCopyrighted; all rights reserveden_US
dcterms.publisherElsevieren_US
dcterms.subjectamylopectinen_US
dcterms.subjectmeltingen_US
dcterms.subjectstarchen_US
dcterms.subjectmanihot esculentaen_US
dcterms.subjectextrusionen_US
dcterms.subjectgelatinizationen_US
dcterms.subjectthermal analysisen_US
dcterms.subjectamilopectinaen_US
dcterms.subjectfusiónen_US
dcterms.subjectalmidónen_US
dcterms.subjectextrusiónen_US
dcterms.subjectgelificaciónen_US
dcterms.subjectanálisis térmicoen_US
dcterms.typeJournal Articleen_US

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