| Autor: |
Cleoci Beninca, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Marco Aurélio da Silva Carvalho Filho, Massao Ionashiro, Egon Schnitzler |
| Jazyk: |
angličtina |
| Rok vydání: |
2018 |
| Předmět: |
|
| Zdroj: |
Eclética Química, Vol 33, Iss 3, Pp 13-17 (2018) |
| Druh dokumentu: |
article |
| ISSN: |
1678-4618 |
| DOI: |
10.26850/1678-4618eqj.v33.3.2008.p13-17 |
| Popis: |
Unprocessed native starches are structurally too weak and functionally too restricted for application in today’s advanced food technologies. Processing is necessary to engender a range of functionality. Naturals or natives starches can be modified by using several methods physical, chemical, enzymatic or combined, according industrial purposes. In this work, native corn starch was hydrolyzed by hydrochloric acid solution and investigated by using thermoanalytical techniques (thermogravimetry – TG, differential thermal analysis – DTAand differential scanning calorimetry – DSC), as well as optical microscopy and X-ray diffractometry. After acid treatment at 30 and 50°C, a decrease of gelatinization enthalpy (ΔHgel) was verified. Optical microscopy and X-ray diffractometry allowed us to verify the granules contorn and rugosity typical of cereal starches. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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