Thermal, structural and rheological behaviour of native and modified waxy corn starch with hydrochloric acid at different temperatures |
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| Authors: | Cristina Soltovski de Oliveira Marina Morena Pereira Andrade Tiago André Denck Colman Fernanda Janaina Oliveira Gomes da Costa Egon Schnitzler |
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| Institution: | 1. UEPG—Ponta Grossa State University, Av. Carlos Cavalvanti, 4748, Ponta Grossa, PR, 84030-900, Brazil
2. UFPR—Federal University of Paraná, Francisco H. dos Santos Street, s/n, Curitiba, PR, 81531-980, Brazil
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| Abstract: | In this study, samples of native waxy corn starch, waxy corn starch treated with HCl 0.15 mol L?1 at 20 and 50 °C, respectively, were analysed. The thermogravimetric curves showed similar behaviour with three main mass losses and a decrease in the thermal stability. The acid hydrolysis in low HCl concentration performed for 4 h caused a decrease in peak temperature (DSC), viscosity peak (RVA), gelatinisation enthalpy (DSC) and relative crystallinity (XRD), and an increase in the average roughness (NC-AFM). The X-ray diffraction patterns displayed the ‘A’ type for all the starch granules. |
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