Porous waxy maize starch

Malucelli, Lucca Centa; Lacerda, Luíz Gustavo; Filho, Marco Aurélio Silva da Carvalho; Fernandez, D.; Demiate, Ivo Mottin; Oliveira, Cristina Soltovski de; Schnitzler, Egon

doi:10.1007/s10973-015-4483-6

Cited by 34 publications

(25 citation statements)

References 27 publications

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“…This behaviour was observed most consistently with the sample (d), which was treated with 0.3 mol L −1 HCl at 25°C and which reached a final temperature of 544°C during the third mass loss. An increase in stability during thermal decomposition was also reported for cassava starch modified with HCl [14] and waxy maize starch after 12, 24 and 36 h of enzyme treatment [20].…”

Section: Resultssupporting

confidence: 53%

“…The samples required a pre-treatment before the micro-images were obtained: they were pulverised on carbon tape and then metallised with gold and palladium because they are not conductors of electrons. The micro-images were registered using the emission of one lamp with a tungsten filament, which generated tension of 10-15 kV [20].…”

Section: Field Emission Gun-scanning Electron Microscopy (Feg-sem)mentioning

confidence: 99%

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Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

et al. 2016

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The common vetch plant is used mainly for animal nutrition. The seeds from this leguminous plant contain a relatively high quantity of starch. There are few studies regarding common vetch and this research was designed to evaluate the thermal, rheological and structural properties of the starch extracted from common vetch seeds, both native and after treatment with HCl at different concentrations (0.1 mol L −1 and 0.3 mol L −1 ) and temperatures (25°C and 50°C). The curves obtained from differential scanning calorimetry showed an increase in the peak and conclusion temperatures after the acid modification. The thermogravimetric curves of the native and acid-modified samples presented three characteristic mass losses, with higher thermal stability after acid modification. The viscoamilographic analysis showed an increase in the final and peak viscosities for the common vetch starch after the treatment, which was probably due to the hydrolysis of the protein that was present in the sample. The micro-images obtained by field emission gun-scanning electron microscopy showed that the granular structure of the starch was not affected after acid treatment. The diffractometry analysis showed the same Ctype pattern for all the samples. The common vetch starch presented interesting properties that could lead to different uses in industry and aggregate more value for this product.

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Section: Resultssupporting

confidence: 53%

Section: Field Emission Gun-scanning Electron Microscopy (Feg-sem)mentioning

confidence: 99%

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

et al. 2016

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“…A polyhedral and irregular shape with flat surface was observed for corn starch, as found in the literature [9]. There was no change in the morphology of the granules after modification, as obtained by Zhou et al [25] after oxidation of potato starch at low concentrations of sodium hypochlorite.…”

Section: Morphology and Determination Of Metallic Ionssupporting

confidence: 75%

“…Differential scanning calorimetry (DSC) measures the heat flow between a sample and a reference material subjected to a temperature change. Through these and some others techniques such as morphological, structural and rheological analysis can be identified changes in the behaviour of the modified starches [9]. Therefore, this study aims the modification of corn starch by oxidation using potassium permanganate (KMnO4) at different concentrations (0.01; 0.02 and 0.05 mol L -1 ).…”

Section: +mentioning

confidence: 99%

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Lazzarotto¹,

Bet²,

Hornung³

et al. 2017

Ukr. food j.

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Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically.Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO 4 ) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis.Results and discussion. Corn starch was oxidised with KMnO 4 at different concentrations (0.01; 0.02 and 0.05 mol L -1 ) at pH = 6.0 for 1 hour. After filtered, washed and dried at 40 °C by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS).Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.

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“…The energy required for molecular order disruption of starch granules differs according to their botanical origin. With the DSC technique, this molecular disorder is often observed as an endothermic phenomenon (Kohyama, Matsuki, Yasui, & Sasaki, 2004;Malucelli et al, 2015). As starch is used in the food industry to confer some functional properties, this investigation was carried out to characterize the starches from nine different sources of pinhão seeds and evaluate the gelatinization process at different ratios of starch:water.…”

Section: Introductionmentioning

confidence: 99%

Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry

Bet

Godoy²,

Cordoba³

et al. 2019

IJFS

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Native starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinhão starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinhão starch showed pasting temperature in the range of 60-67 o C and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications.

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Porous waxy maize starch

Cited by 34 publications

References 27 publications

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

Common Vetch (Vicia sativa) as a New Starch Source: Its Thermal, Rheological and Structural Properties After Acid Hydrolysis

Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch

Effects of “starch:water” ratio on gelatinization of pinhão starch from nine germplasm collections, measured by Differential Scanning Calorimetry

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