Journal
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
Volume 115, Issue 1, Pages 13-18Publisher
SPRINGER
DOI: 10.1007/s10973-013-3307-9
Keywords
Waxy corn starch; Acid-modified starch; Atomic force microscopy; Thermal analysis
Funding
- Araucaria Foundation, PR, Brazil
- CAPES-Brazil
- CNPq-Brazil
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In this study, samples of native waxy corn starch, waxy corn starch treated with HCl 0.15 mol L-1 at 20 and 50 A degrees 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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