Thermal, structural and rheological behaviour of native and modified waxy corn starch with hydrochloric acid at different temperatures

被引：44

作者：

de Oliveira, Cristina Soltovski ^{[1
]}

Pereira Andrade, Marina Morena ^{[1
]}

Denck Colman, Tiago Andre ^{[1
]}

Oliveira Gomes da Costa, Fernanda Janaina ^{[2
]}

Schnitzler, Egon ^{[1
]}

机构：

[1] UEPG Ponta Grossa State Univ, BR-84030900 Ponta Grossa, PR, Brazil

[2] UFPR Fed Univ Parana, BR-81531980 Curitiba, PR, Brazil

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2014年 / 115卷 / 01期

关键词：

Waxy corn starch; Acid-modified starch; Atomic force microscopy; Thermal analysis; PHYSICOCHEMICAL PROPERTIES; HIGH-AMYLOSE; MAIZE; GRANULES;

D O I：

10.1007/s10973-013-3307-9

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

In this study, samples of native waxy corn starch, waxy corn starch treated with HCl 0.15 mol L-1 at 20 and 50 A degrees C, respectively, were analysed. The thermogravimetric curves showed similar behaviour with three main mass losses and a decrease in the thermal stability. The acid hydrolysis in low HCl concentration performed for 4 h caused a decrease in peak temperature (DSC), viscosity peak (RVA), gelatinisation enthalpy (DSC) and relative crystallinity (XRD), and an increase in the average roughness (NC-AFM). The X-ray diffraction patterns displayed the 'A' type for all the starch granules.

引用

页码：13 / 18

页数：6

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