A comparison between the physico-chemical properties of tuber and cereal starches
Biofilms based on waxy maize and cassava starches (cereal and tuber starch, respectively), plasticized with glycerol were characterized through their crystallinity, dynamic-mechanical behavior (DMA), thermal degradation (TGA), moisture content and water vapor permeability (WVP). X-ray diffraction ex...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09639969_v42_n8_p976_Garcia |
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todo:paper_09639969_v42_n8_p976_Garcia2023-10-03T15:54:41Z A comparison between the physico-chemical properties of tuber and cereal starches García, N.L. Famá, L. Dufresne, A. Aranguren, M. Goyanes, S. Biofilms FTIR Mechanical properties SEM Starch TGA X-ray Cassava starch Cassava starch films Cereal starches Crystallinity Dispersion levels Dynamic mechanical behavior Fractured surfaces FTIR Higher temperatures Maize starch Moisture contents Physicochemical property Rich phase SEM TGA Thermal degradations Thermal stability Tuber starch Water vapor permeability Waxy maize Waxy maize starch Waxy starches X-ray patterns Amorphous materials Biofilms Chemical properties Fourier transform infrared spectroscopy Glass transition Glycerol Mechanical permeability Mechanical properties Photodegradation Thermogravimetric analysis Water content Water vapor Starch Manihot esculenta Zea mays Biofilms based on waxy maize and cassava starches (cereal and tuber starch, respectively), plasticized with glycerol were characterized through their crystallinity, dynamic-mechanical behavior (DMA), thermal degradation (TGA), moisture content and water vapor permeability (WVP). X-ray diffraction experiments show that both materials were mainly amorphous, with the waxy starch presenting a discreetly A-type X-ray pattern. Microscopic investigation of the cryo-fractured surfaces supported this observation. The glass transition of the glycerol-rich phase (measured by DMA) occurs at higher temperatures for cassava than for waxy maize starch, suggesting that the dispersion level of glycerol is higher in the former. TGA showed that maize starch has a slightly higher thermal stability than cassava starch, while glycerol interacts more strongly with the last one. The WVP was 18% higher in the case of the cassava starch film. © 2009 Elsevier Ltd. All rights reserved. Fil:Famá, L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Goyanes, S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v42_n8_p976_Garcia |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Biofilms FTIR Mechanical properties SEM Starch TGA X-ray Cassava starch Cassava starch films Cereal starches Crystallinity Dispersion levels Dynamic mechanical behavior Fractured surfaces FTIR Higher temperatures Maize starch Moisture contents Physicochemical property Rich phase SEM TGA Thermal degradations Thermal stability Tuber starch Water vapor permeability Waxy maize Waxy maize starch Waxy starches X-ray patterns Amorphous materials Biofilms Chemical properties Fourier transform infrared spectroscopy Glass transition Glycerol Mechanical permeability Mechanical properties Photodegradation Thermogravimetric analysis Water content Water vapor Starch Manihot esculenta Zea mays |
| spellingShingle |
Biofilms FTIR Mechanical properties SEM Starch TGA X-ray Cassava starch Cassava starch films Cereal starches Crystallinity Dispersion levels Dynamic mechanical behavior Fractured surfaces FTIR Higher temperatures Maize starch Moisture contents Physicochemical property Rich phase SEM TGA Thermal degradations Thermal stability Tuber starch Water vapor permeability Waxy maize Waxy maize starch Waxy starches X-ray patterns Amorphous materials Biofilms Chemical properties Fourier transform infrared spectroscopy Glass transition Glycerol Mechanical permeability Mechanical properties Photodegradation Thermogravimetric analysis Water content Water vapor Starch Manihot esculenta Zea mays García, N.L. Famá, L. Dufresne, A. Aranguren, M. Goyanes, S. A comparison between the physico-chemical properties of tuber and cereal starches |
| topic_facet |
Biofilms FTIR Mechanical properties SEM Starch TGA X-ray Cassava starch Cassava starch films Cereal starches Crystallinity Dispersion levels Dynamic mechanical behavior Fractured surfaces FTIR Higher temperatures Maize starch Moisture contents Physicochemical property Rich phase SEM TGA Thermal degradations Thermal stability Tuber starch Water vapor permeability Waxy maize Waxy maize starch Waxy starches X-ray patterns Amorphous materials Biofilms Chemical properties Fourier transform infrared spectroscopy Glass transition Glycerol Mechanical permeability Mechanical properties Photodegradation Thermogravimetric analysis Water content Water vapor Starch Manihot esculenta Zea mays |
| description |
Biofilms based on waxy maize and cassava starches (cereal and tuber starch, respectively), plasticized with glycerol were characterized through their crystallinity, dynamic-mechanical behavior (DMA), thermal degradation (TGA), moisture content and water vapor permeability (WVP). X-ray diffraction experiments show that both materials were mainly amorphous, with the waxy starch presenting a discreetly A-type X-ray pattern. Microscopic investigation of the cryo-fractured surfaces supported this observation. The glass transition of the glycerol-rich phase (measured by DMA) occurs at higher temperatures for cassava than for waxy maize starch, suggesting that the dispersion level of glycerol is higher in the former. TGA showed that maize starch has a slightly higher thermal stability than cassava starch, while glycerol interacts more strongly with the last one. The WVP was 18% higher in the case of the cassava starch film. © 2009 Elsevier Ltd. All rights reserved. |
| format |
JOUR |
| author |
García, N.L. Famá, L. Dufresne, A. Aranguren, M. Goyanes, S. |
| author_facet |
García, N.L. Famá, L. Dufresne, A. Aranguren, M. Goyanes, S. |
| author_sort |
García, N.L. |
| title |
A comparison between the physico-chemical properties of tuber and cereal starches |
| title_short |
A comparison between the physico-chemical properties of tuber and cereal starches |
| title_full |
A comparison between the physico-chemical properties of tuber and cereal starches |
| title_fullStr |
A comparison between the physico-chemical properties of tuber and cereal starches |
| title_full_unstemmed |
A comparison between the physico-chemical properties of tuber and cereal starches |
| title_sort |
comparison between the physico-chemical properties of tuber and cereal starches |
| url |
http://hdl.handle.net/20.500.12110/paper_09639969_v42_n8_p976_Garcia |
| work_keys_str_mv |
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