Physicochemical Characterization of Arrowroot Starch (Maranta arundinacea Linn) and Glycerol/Arrowroot Starch Membranes

Autor:	Carlos Andrés Sandoval Gordillo, Rubén Antonio Vargas Zapata, Ana Cecilia Agudelo Henao, Germán Ayala Valencia
Rok vydání:	2014
Předmět:	food.ingredient Chromatography Chemistry Starch Granule (cell biology) Plasticizer food and beverages chemistry.chemical_compound Membrane food Differential scanning calorimetry Amylose Glycerol Food science Maranta arundinacea Engineering (miscellaneous) Food Science Biotechnology
Zdroj:	International Journal of Food Engineering. 10:727-735
ISSN:	1556-3758 2194-5764
DOI:	10.1515/ijfe-2014-0122
Popis:	In the current work, physicochemical properties of arrowroot starch and thermal properties of glycerol/arrowroot starch membranes were investigated. Arrowroot starch exhibited high purity (starch content >99%) with amylose content >40% and granule size dispersion between 29 and 126 μm. Arrowroot starch has a gelatinization temperature of 63.94°C and a B-type crystalline structure. Arrowroot starch, in combination with three levels of glycerol, was used to manufacture membranes by casting method. Increasing the plasticizer effect due to glycerol content increased the water weight loss of the membranes at temperatures higher than 110°C. Additionally, the onset temperature of the endothermic peak observed by differential scanning calorimetry and associated to water removal from the membranes changed with glycerol content. Physicochemical and thermal properties of arrowroot starch and glycerol/arrowroot starch membranes were similar to those reported previously for other starch sources. From the data obtained in this study, it is clear that arrowroot starch could have promising industrial applications.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::01f72d6f6ed3b725eac4f22e4dc3b4fc https://doi.org/10.1515/ijfe-2014-0122 Zobrazit plný text záznamu