Characterization of native and modified cassava starches by scanning electron microscopy and X-ray diffraction techniques

被引：0

作者：

Segura, María Estela Matos ^{[1
]}

Sira, Elevina Eduviges Pérez ^{[1
]}

机构：

[1] Inst. de Cie./Tecn. de Alimentos, Facultad de Ciencias, P.O. Box 47097, Caracas 1041-A, Venezuela

来源：

| 2003年 / American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121, United States卷 / 48期

关键词：

Particle size analysis - Porosity - Scanning electron microscopy - Surface treatment - X ray diffraction analysis;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The granular structure of native and modified (phosphorylated and/or derivatized with acetic anhydride) cassava (Manihot esculenta) starch was evaluated by scanning electron microscopy (SEM) and X-ray diffraction. SEM of granules of both native and modified starches showed truncated egg-shaped and round granules. The surface of native starch granules was smooth, while that of modified starch granules was apparently altered slightly by chemical treatment. The surface of modified starch granules was rough, and the truncated end of some modified granules exhibited superficial porosity. The size of the starch granules also was evaluated, and there was no significant difference between treatments. Native and modified cassava starches showed similar patterns, with three major peaks at 2θ = 15, 17, and 23.5°.

引用

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