Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , |
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. |
id |
TECPAR-1_54ebecbf98cf7a81e0419540f63ce800 |
---|---|
oai_identifier_str |
oai:scielo:S1516-89132020000100501 |
network_acronym_str |
TECPAR-1 |
network_name_str |
Brazilian Archives of Biology and Technology |
repository_id_str |
|
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 |
_version_ |
1750318280057290752 |