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

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cg.contributor.crpRoots, Tubers and Bananas
cg.creator.identifierHernan Ceballos: 0000-0002-8744-7918
cg.creator.identifierDominique Dufour: 0000-0002-6046-0741
cg.creator.identifierThierry Tran: 0000-0002-9557-3340
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1016/j.carbpol.2016.11.058en
cg.isijournalISI Journalen
cg.issn0144-8617en
cg.journalCarbohydrate Polymersen
cg.reviewStatusPeer Reviewen
cg.subject.ciatCASSAVAen
cg.volume157en
dc.contributor.authorPulido Diaz, Adrianaen
dc.contributor.authorLourdin, Denisen
dc.contributor.authorDella Valle, Guyen
dc.contributor.authorFernández Quintero, Alejandroen
dc.contributor.authorCeballos, H.en
dc.contributor.authorTran, Thierryen
dc.contributor.authorDufour, D.L.en
dc.date.accessioned2016-11-22T18:32:16Zen
dc.date.available2016-11-22T18:32:16Zen
dc.identifier.urihttps://hdl.handle.net/10568/77842
dc.titleThermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)en
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
dcterms.accessRightsOpen Access
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
dcterms.extentp. 1777-1784en
dcterms.issued2017-02
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherElsevieren
dcterms.subjectamylopectinen
dcterms.subjectmeltingen
dcterms.subjectstarchen
dcterms.subjectmanihot esculentaen
dcterms.subjectextrusionen
dcterms.subjectgelatinizationen
dcterms.subjectthermal analysisen
dcterms.subjectamilopectinaen
dcterms.subjectfusiónen
dcterms.subjectalmidónen
dcterms.subjectextrusiónen
dcterms.subjectgelificaciónen
dcterms.subjectanálisis térmicoen
dcterms.typeJournal Article

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