Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch

Detalhes bibliográficos
Autor(a) principal: Cavallini, Carolina M. [UNESP]
Data de Publicação: 2010
Outros Autores: Franco, Celia M. L. [UNESP]
Tipo de documento: Artigo de conferência
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1002/star.200900231
http://hdl.handle.net/11449/21890
Resumo: Structural and physicochemical characteristics of cassava starch treated with 0.36% HCl in anhydrous ethanol during 1 and 12 h at 30, 40, and 50 degrees C followed by ball milling for 1 h were analyzed. Average yield of acid-ethanol starches reached 98% independent of the treatment conditions. Solubility of acid-ethanol starches increased with reaction temperature and time, but it did not change after ball milling. Granule average size reduced with chemical treatment from 25.2 to 20.0 mu m after 12 h at 50 degrees C. Ball milling decreased the granule average diameter of the native starch and those chemically treated at 30 degrees C/1 h or 40 degrees C/1 h, but it did not alter the starches treated for 12 h, independent of temperature. From scanning electron microscopy (SEM), starch granules presented round shape and after modification at 50 degrees C/12 h, before and after ball milling, showed a rough and exfoliated surface. Some granules were deformed, suggesting partial gelatinization that was more intense after milling. Starch crystallinity increased as temperature and time of chemical treatment were increased, while amylose content, intrinsic, and pasting viscosities decreased. Gelatinization temperatures increased for all chemical starches. The findings can be related to the preferential destruction of amorphous areas in the granules, which are composed of amylose and amylopectin. After ball milling, the starch crystallinity decreased, amylose content, intrinsic, and pasting viscosities kept unchanged and gelatinization temperatures and enthalpy reduced. Ball milling on native and chemical starches caused the increase of amorphous areas with consequent weakening and decreasing of crystalline areas by breaking of hydrogen bonds within the granules.
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spelling Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starchAcid-ethanol hydrolysisBall millingCrystallinityStarchStructureStructural and physicochemical characteristics of cassava starch treated with 0.36% HCl in anhydrous ethanol during 1 and 12 h at 30, 40, and 50 degrees C followed by ball milling for 1 h were analyzed. Average yield of acid-ethanol starches reached 98% independent of the treatment conditions. Solubility of acid-ethanol starches increased with reaction temperature and time, but it did not change after ball milling. Granule average size reduced with chemical treatment from 25.2 to 20.0 mu m after 12 h at 50 degrees C. Ball milling decreased the granule average diameter of the native starch and those chemically treated at 30 degrees C/1 h or 40 degrees C/1 h, but it did not alter the starches treated for 12 h, independent of temperature. From scanning electron microscopy (SEM), starch granules presented round shape and after modification at 50 degrees C/12 h, before and after ball milling, showed a rough and exfoliated surface. Some granules were deformed, suggesting partial gelatinization that was more intense after milling. Starch crystallinity increased as temperature and time of chemical treatment were increased, while amylose content, intrinsic, and pasting viscosities decreased. Gelatinization temperatures increased for all chemical starches. The findings can be related to the preferential destruction of amorphous areas in the granules, which are composed of amylose and amylopectin. After ball milling, the starch crystallinity decreased, amylose content, intrinsic, and pasting viscosities kept unchanged and gelatinization temperatures and enthalpy reduced. Ball milling on native and chemical starches caused the increase of amorphous areas with consequent weakening and decreasing of crystalline areas by breaking of hydrogen bonds within the granules.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)São Paulo State Univ, UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, BrazilSão Paulo State Univ, UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose do Rio Preto, SP, BrazilWiley-v C H Verlag GmbhUniversidade Estadual Paulista (Unesp)Cavallini, Carolina M. [UNESP]Franco, Celia M. L. [UNESP]2014-05-20T14:02:05Z2014-05-20T14:02:05Z2010-05-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObject236-245http://dx.doi.org/10.1002/star.200900231Starch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 62, n. 5, p. 236-245, 2010.0038-9056http://hdl.handle.net/11449/2189010.1002/star.200900231WOS:000278344000003Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengStarch-starke2.1730,725info:eu-repo/semantics/openAccess2021-10-23T11:39:05Zoai:repositorio.unesp.br:11449/21890Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-06T00:05:51.563705Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
title Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
spellingShingle Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
Cavallini, Carolina M. [UNESP]
Acid-ethanol hydrolysis
Ball milling
Crystallinity
Starch
Structure
title_short Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
title_full Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
title_fullStr Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
title_full_unstemmed Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
title_sort Effect of acid-ethanol treatment followed by ball milling on structural and physicochemical characteristics of cassava starch
author Cavallini, Carolina M. [UNESP]
author_facet Cavallini, Carolina M. [UNESP]
Franco, Celia M. L. [UNESP]
author_role author
author2 Franco, Celia M. L. [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Cavallini, Carolina M. [UNESP]
Franco, Celia M. L. [UNESP]
dc.subject.por.fl_str_mv Acid-ethanol hydrolysis
Ball milling
Crystallinity
Starch
Structure
topic Acid-ethanol hydrolysis
Ball milling
Crystallinity
Starch
Structure
description Structural and physicochemical characteristics of cassava starch treated with 0.36% HCl in anhydrous ethanol during 1 and 12 h at 30, 40, and 50 degrees C followed by ball milling for 1 h were analyzed. Average yield of acid-ethanol starches reached 98% independent of the treatment conditions. Solubility of acid-ethanol starches increased with reaction temperature and time, but it did not change after ball milling. Granule average size reduced with chemical treatment from 25.2 to 20.0 mu m after 12 h at 50 degrees C. Ball milling decreased the granule average diameter of the native starch and those chemically treated at 30 degrees C/1 h or 40 degrees C/1 h, but it did not alter the starches treated for 12 h, independent of temperature. From scanning electron microscopy (SEM), starch granules presented round shape and after modification at 50 degrees C/12 h, before and after ball milling, showed a rough and exfoliated surface. Some granules were deformed, suggesting partial gelatinization that was more intense after milling. Starch crystallinity increased as temperature and time of chemical treatment were increased, while amylose content, intrinsic, and pasting viscosities decreased. Gelatinization temperatures increased for all chemical starches. The findings can be related to the preferential destruction of amorphous areas in the granules, which are composed of amylose and amylopectin. After ball milling, the starch crystallinity decreased, amylose content, intrinsic, and pasting viscosities kept unchanged and gelatinization temperatures and enthalpy reduced. Ball milling on native and chemical starches caused the increase of amorphous areas with consequent weakening and decreasing of crystalline areas by breaking of hydrogen bonds within the granules.
publishDate 2010
dc.date.none.fl_str_mv 2010-05-01
2014-05-20T14:02:05Z
2014-05-20T14:02:05Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1002/star.200900231
Starch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 62, n. 5, p. 236-245, 2010.
0038-9056
http://hdl.handle.net/11449/21890
10.1002/star.200900231
WOS:000278344000003
url http://dx.doi.org/10.1002/star.200900231
http://hdl.handle.net/11449/21890
identifier_str_mv Starch-starke. Weinheim: Wiley-v C H Verlag Gmbh, v. 62, n. 5, p. 236-245, 2010.
0038-9056
10.1002/star.200900231
WOS:000278344000003
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Starch-starke
2.173
0,725
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 236-245
dc.publisher.none.fl_str_mv Wiley-v C H Verlag Gmbh
publisher.none.fl_str_mv Wiley-v C H Verlag Gmbh
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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