2014
DOI: 10.1080/10942912.2014.958162
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Physicochemical Properties of Maranta (Maranta arundinaceaL.) Starch

Abstract: Maranta (Maranta arundinaceaL) can be considered as a non-conventional raw material for starch. The objective of this work was to characterize the maranta starch. These starch granules had spherical and elongated geometries with average size of 56.60 μm. The maranta starch presented B-type crystal, revealed by x-ray spectra, and gelatinization temperature of 65.5°C as determined by thermal (DSC) analysis. Maranta starch suspensions have a pseudoplastic behavior which was well described using a power law model.… Show more

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Cited by 38 publications
(55 citation statements)
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“…The peak at 1630 cm -1 was obtained in the uncrosslinked film spectra which indicates the presence of a strongly bonded water molecule in the film matrix. These results are consistent with the characteristics of the FTIR spectra of arrowroot starch of the study [36].…”
Section: Ftirsupporting
confidence: 81%
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“…The peak at 1630 cm -1 was obtained in the uncrosslinked film spectra which indicates the presence of a strongly bonded water molecule in the film matrix. These results are consistent with the characteristics of the FTIR spectra of arrowroot starch of the study [36].…”
Section: Ftirsupporting
confidence: 81%
“…(Figure 7) shows that non-modified cross-linking film (P1C1) shows an endothermic peak at <100°C which is the temperature of gelatinizing arrowroot starch. These results were consistent with the thermogram of DSC starch arrowroot resulted by the study of Pratiwi [32] where the gelatinized temperature was at 69.17-80.03 °C, likewise Valencia et al [36] obtained the temperature of gelatinization of arrowroot starch is 65.5 ± 0.1°C. Inter and intra molecules interaction between the starch and PVA were developed by cross-linking due to the changes of structure of arrowroot starch so that there is no endothermic peak at that temperature.…”
Section: Mechanical Propertiessupporting
confidence: 81%
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“…This finding could be ascribed to phosphate groups in JSS adjacent chains that could increase hydration by weakening bonds within the crystalline domain [45]. Nevertheless, the current values were comparable to those for starch from non-conventional sources, such as maranta [46] and banana [47].…”
Section: Swelling Power and Solubility Indexmentioning
confidence: 74%
“…According to literature reports, arrowroot starch has commercial value in food applications and chemical industries because of the gel rheology technical‐functional properties, paste‐like structure, and adsorbent composites (Ayala‐Valencia, Freitas‐Moraes, Lourenço, Bittante, & Sobral, ; Charles et al, ; Gordillo, Valencia, Zapata, & Henao, ). In this market niche, other tropical amylaceous species are similarly attractive alternatives for the industry (Vilpoux, Brito, & Cereda, ).…”
Section: Introductionmentioning
confidence: 99%