The important role of crystallinity and amylose ratio in thermal stability of starches.

Autor:	Lemos, Paulo Vitor França, Barbosa, Leandro Santos, Ramos, Ingrid Graça, Druzian, Janice Izabel, Coelho, Rodrigo Estevam
Předmět:	THERMAL stability STARCH AMYLOSE AMYLOPECTIN HYDROXYL group THERMOGRAVIMETRY
Zdroj:	Journal of Thermal Analysis & Calorimetry; Mar2018, Vol. 131 Issue 3, p2555-2567, 13p
Abstrakt:	The thermal features of potato, banana, corn and cassava starches were correlated with structural properties. These starches were characterized by SEM, XRD, FTIR-ATR, DSC and TG. The crystalline index of starches was evaluated, and the banana starch presented the highest. Infrared ratios of amorphous/crystalline regions were close to XRD data for potato and corn starches. The amylose ratio was correlated with Tg and gelatinization measurements by DSC, with some restrictions. TG experiments demonstrated that the crystalline array affects the thermal stability of starches, but the major component is the amylose ratio. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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