Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

The use of chemically modified starches is widely accepted in various industries, with several applications. In this research, natural cassava starch granules were treated with standard sodium hypochlorite solution at 0.8, 2.0, and 5.0 g Cl/100 g starch. The native and modified starch samples were investigated by means of the following techniques: simultaneous thermogravimetry–differential thermal analysis, which allowed us to verify the thermal decomposition associated with endothermic or exothermic phenomena; and differential scanning calorimetry that was used to determine gelatinization enthalpy as well as the rapid viscoamylographic analysis that provided the pasting temperature and viscosity. By means of non-contact-atomic force microscopy method and X-ray powder patterns diffractometry, it was possible to observe the surface morphology, topography of starch granules, and alterations in the granules’ crystallinity.     

Effect of aqueous and ethanolic extracts from pinhão coats on the properties of corn and pinhão starches

Journal of Thermal Analysis and Calorimetry - The Araucaria angustifolia seed, named pinhão, has a high content of carbohydrates, and it is considered an unconventional starch source. Its...     

Combination of organic acid and heat–moisture treatment: impact on the thermal,structural, pasting properties and digestibility of maize starch

Journal of Thermal Analysis and Calorimetry - Maize is the most important source of starch used for industrial applications. Its starch properties can be improved by either single or double...     

Aqueous extraction of organic amaranth starch and their by-products

Journal of Thermal Analysis and Calorimetry - The aim of this study was to characterise the organic amaranth flour (Amaranthus caudatus), native starch and by-products generated after its aqueous...