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    Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

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    Authors
    Pulido Diaz, Adriana
    Lourdin, Denis
    Della Valle, Guy
    Fernandez Quintero, Alejandro
    Ceballos, H.
    Tran, Thierry
    Dufour, D.L.
    Date
    2016-11
    Language
    en
    Type
    Journal Article
    Review status
    Peer Review
    Accessibility
    Open Access
    Metadata
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    Citation
    Pulido Diaz, Adriana; Lourdin, Denis; Della Valle, Guy; Fernandez Quintero, Alejandro; Ceballos, Hernán; Tran, Thierry; Dufour, Dominique. 2016. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) . Carbohydrate Polymers 157: 1777-1784.
    Permanent link to cite or share this item: http://hdl.handle.net/10568/77842
    DOI: https://dx.doi.org/doi:10.1016/j.carbpol.2016.11.058
    Abstract/Description
    The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (Tα) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (Tm) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The Tm of waxy cassava starch-water mixes were lower than a waxy corn starch-water reference system, but differences were not statistically significant. The mechanical relaxation temperatures taken at tan δ peaks were found 29–38 °C larger than Tg. The Tα and Tg measured for waxy cassava starch exhibited similar properties to the ones of waxy corn starch, implying that waxy cassava starch can be used in food and materials industry.
    CGIAR Author ORCID iDs
    Hernan Ceballoshttps://orcid.org/0000-0002-8744-7918
    Dominique Dufourhttps://orcid.org/0000-0002-6046-0741
    CGIAR Affiliations
    Roots, Tubers and Bananas
    AGROVOC Keywords
    AMYLOPECTIN; MELTING; STARCH; MANIHOT ESCULENTA; EXTRUSION; GELATINIZATION; THERMAL ANALYSIS; AMILOPECTINA; FUSIÓN; ALMIDÓN; EXTRUSIÓN; GELIFICACIÓN; ANÁLISIS TÉRMICO
    Subjects
    CASSAVA;
    Collections
    • CIAT Articles in Journals [2234]
    • CIAT Agrobiodiversity [471]
    • RTB Journal Articles [656]

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