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.     

The effect of microwave radiation on some thermal,rheological and structural properties of cassava starch

Three samples of native or untreated cassava starch were exposed to microwave radiation for periods of 5, 10 or 15 min. The temperature of each sample was measured immediately after each exposure time and the temperature of the samples was around 135 °C. The samples were cooled to room temperature and maintained in a desiccator with anhydrous calcium chloride. All the samples were analysed by thermogravimetry-derivative thermogravimetry, differential scanning calorimetry (DSC), rapid viscoamylographic analysis (RVA), X-ray diffraction powder patterns, non-contact atomic force microscopy and colour characteristics by reflectance spectrophotometry. The thermal behaviour, gelatinisation temperatures, enthalpy and pasting properties were determined. Relative to the time of microwave exposure, the peak viscosity and gelatinisation (RVA and DSC) increased slightly after 5 min, and, after 10 and 15 min, it decreased considerably. The degree of relative crystallinity (%) decreased, while the average roughness increased. The reflectance spectrophotometry showed that microwave action occured quickly and progressively, causing colour changes (mainly with trends to yellow) and very small differences to the starch samples that were heated at controlled temperature in a conventional oven.     

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...     

Thermal,structural and rheological properties of starch from avocado seeds (Persea americana,Miller) modified with standard sodium hypochlorite solutions

The avocado (Persea americana, Miller) is a tree that is native to Central/North America (Mexico) and it is very popular worldwide due to its food applications. Its seeds contain an important amount of starch and there is lack of study and understanding regarding the physico-chemical properties of this biopolymer. In this research, starch granules were extracted from avocado seeds and oxidised with standard sodium hypochlorite solutions at 0.5, 1.0 and 2.0 %. Untreated and modified samples were investigated using the following techniques: simultaneous thermogravimetry–differential thermal analysis, differential scanning calorimetry, non-contact atomic force microscopy, rapid viscoamylographic analysis and X-ray powder patterns diffractometry. The main purpose was to investigate the thermal, structural and rheological behaviour of native and oxidised avocado starch, and it was verified that the treated samples showed a decrease in gelatinisation enthalpy and average roughness as well as in the degree of relative crystallinity and pasting properties.     

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...     

Thermal behaviour of corn starch granules under action of fungal α-amylase

Corn starch, partially hydrolyzed by fungal α-amylase was investigated by using thermal analysis, microscopy and X-ray diffraction. After enzymatic treatment lower degradation onset temperatures were observed. DSC analysis showed almost similar range of gelatinization temperature, however, the enthalpies of gelatinization increased for the partially hydrolyzed starch granules. According to the X-ray diffraction analysis, stronger cereal pattern peaks were recognized after enzymatic digestion. The results suggested that the hydrolysis was more pronounced in the amorphous part of the starch granules.