Thermal and Morphological Characterization of Native and Plasticized Starches of Sweet Potato (Ipomoea batatas) and Diamante Yam (Dioscorea rotundata)
Autor: | Alexander Leyton, J. Useche, Keydis Martinez Villadiego, Yorleys Ledesma, Mary Judith Arias Tapia |
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Rok vydání: | 2020 |
Předmět: |
Morphology
Environmental Engineering Materials science Morphology (linguistics) Polymers and Plastics Starch 02 engineering and technology Dioscorea rotundata Ipomoea chemistry.chemical_compound 020401 chemical engineering Amylose Materials Chemistry Glycerol Thermal analysis Food science Ipomoea batatas 0204 chemical engineering biology food and beverages 021001 nanoscience & nanotechnology biology.organism_classification chemistry Amylopectin Content (measure theory) 0210 nano-technology Amylose and amylopectin content |
Zdroj: | Journal of Polymers and the Environment (2020) |
ISSN: | 1572-8919 1566-2543 |
Popis: | The objective of this study is to determine the morphological, physicochemical, and thermal properties of starches from two species of tubers, Ipomoea batatas (SP) and Dioscorea rotundata (DY), as well as the influence of glycerol as a plasticizer. The amylose/amylopectin content is 25.59/74.4 in DY; the granules are round and elliptical in shape with an average size of 25.5 $${\upmu }\text{m}$$ , and the degradation temperature is 311.01 °C. The amylose/amylopectin content is 45.9/54.1 in SP; the granules are polygonal, oval, and semi-oval in shape with an average size of 9.5 $${\upmu }\text{m}$$ , and the degradation temperature of 312.89 °C. The morphology of the granules in the different starch/glycerol formulations showed no structural damage to both species. However, increased degradation temperature was observed in the plasticized starches and in the shape and intensity of the band. Results indicate that the addition of glycerol improves the properties of native starches for processing and their potential use as bioplastics. |
Databáze: | OpenAIRE |
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