Synthesis and characterization of acetylated cassava starch with different degrees of substitution
Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
| Main Authors: | , , |
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| Format: | info:eu-repo/semantics/article |
| Language: | English |
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Instituto Tecnológico de Paraná
2020
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| Online Access: | https://hdl.handle.net/20.500.12219/4258 |
| _version_ | 1810375380049068032 |
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| author | Trela, Valeria Daiana Ramallo, Laura Ana Albani, Oscar Alfredo |
| author_facet | Trela, Valeria Daiana Ramallo, Laura Ana Albani, Oscar Alfredo |
| author_sort | Trela, Valeria Daiana |
| collection | Repositorio RIDUNaM |
| description | Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina. |
| format | info:eu-repo/semantics/article |
| id | ir-20.500.12219-4258 |
| institution | Universidad Nacional de Misiones |
| language | English |
| publishDate | 2020 |
| publisher | Instituto Tecnológico de Paraná |
| record_format | dspace |
| spelling | ir-20.500.12219-42582024-06-03T12:10:32Z Synthesis and characterization of acetylated cassava starch with different degrees of substitution Trela, Valeria Daiana Ramallo, Laura Ana Albani, Oscar Alfredo Cassava starch Acetylation Physicochemical properties Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina. Fil: Trela, Valeria Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina. Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina. Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina. Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina. Fil: Albani, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina. Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina. 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. 2020-05-08 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion https://hdl.handle.net/20.500.12219/4258 eng info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20180292.pdf info:eu-repo/semantics/openAccess application/pdf application/pdf 607.5 KB Instituto Tecnológico de Paraná |
| spellingShingle | Cassava starch Acetylation Physicochemical properties Trela, Valeria Daiana Ramallo, Laura Ana Albani, Oscar Alfredo 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 |
| 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_short | 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 |
| topic | Cassava starch Acetylation Physicochemical properties |
| url | https://hdl.handle.net/20.500.12219/4258 |
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Premix of cassava starch for pastas. Chemical characteristics and shelf life