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

Abstract

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture.CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications. Citation:Pulido This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. THERMOMECHANICAL CHARACTERIZATION OF AN AMYLOSE-FREE STARCH EXTRACTED FROM CASSAVA (Manihot HighlightsThermal transitions measurements were made by DSC and DMTA.Thermal behaviors of waxy cassava follow the Flory Huggins theory.Waxy cassava starch has phase transitions similar to a waxy corn starch. AbstractThe aim of this study was to determine and compare the melting (T m ), glass transition (T g ) and mechanical relaxation (T  ) 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 (T m ) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The T m 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 T g . The T  and T g 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.

Impact of Environment and Genotype‐by‐Environment Interaction on Functional Properties of Amylose‐Free and Wildtype Cassava Starches

“…As mentioned above, several sources of amylose‐free (waxy) cassava starch have been identified and reported . The functional properties of waxy cassava starch have been thoroughly characterized . Waxy cassava starch from genetically modified sources have been obtained and their functional properties also reported .…”

Synthesis and Characterization of Novel Hybrid Flocculants Based on Potato Starch Copolymers with Hollow Carbon Spheres

“…DSC curves for St, PAM, and the representative hybrids containing 1 wt.% of CSs (St-3PAM-1CS) and 3 wt.% of CSs (St-3PAM-3CS) are presented in Figure 4. The starch is a semi-crystalline material with a gelatinization temperature peak (T p ) at 96.35 • C and melting temperature of crystallites (T m ) at 285 • C. The observed T m is higher than the value reported by Díaz and others [50], but the variance may be due to differences in the starch source and heating rate. DSC studies of PAM show two endothermic peaks.…”

Accumulation dynamics and physicochemical variability of starch in cultivars of Canna edulis Ker

“…The gelatinization process is defined as the collapse or disruption at the molecular level within the starch granule, manifesting irreversible changes in properties such as granule swelling, crystalline structure fusion, birefringence loss and solubilization Accumulation dynamics and physicochemical variability of starch in cultivars of Canna edulis Ker (Pulido Díaz et al 2017). The visco-amylo-graph profiles are shown in Figure 6.…”