Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution

Detalhes bibliográficos
Autor(a) principal: Trela,Valeria Daiana
Data de Publicação: 2020
Outros Autores: Ramallo,Ana Laura, Albani,Oscar Alfredo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100501
Resumo: Abstract Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50ºC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.
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spelling Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitutioncassava starchacetylationphysicochemical propertiesAbstract Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50ºC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.Instituto de Tecnologia do Paraná - Tecpar2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100501Brazilian Archives of Biology and Technology v.63 2020reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/1678-4324-2020180292info:eu-repo/semantics/openAccessTrela,Valeria DaianaRamallo,Ana LauraAlbani,Oscar Alfredoeng2020-05-04T00:00:00Zoai:scielo:S1516-89132020000100501Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2020-05-04T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
title Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
spellingShingle Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
Trela,Valeria Daiana
cassava starch
acetylation
physicochemical properties
title_short Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
title_full Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
title_fullStr Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
title_full_unstemmed Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
title_sort Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
author Trela,Valeria Daiana
author_facet Trela,Valeria Daiana
Ramallo,Ana Laura
Albani,Oscar Alfredo
author_role author
author2 Ramallo,Ana Laura
Albani,Oscar Alfredo
author2_role author
author
dc.contributor.author.fl_str_mv Trela,Valeria Daiana
Ramallo,Ana Laura
Albani,Oscar Alfredo
dc.subject.por.fl_str_mv cassava starch
acetylation
physicochemical properties
topic cassava starch
acetylation
physicochemical properties
description Abstract Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50ºC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100501
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132020000100501
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4324-2020180292
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.63 2020
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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