E. Schnitzler, L. S. Ribeiro, L. P. Cordoba, M. M. P. Andrade, Cristina Soltovski de Oliveira, Érica Caroline da Silva, T. Colman
{"title":"THERMOANALYTICAL STUDY ON THE ACTION OF NITRIC ACID UP CASSAVA STARCH GRANULES","authors":"E. Schnitzler, L. S. Ribeiro, L. P. Cordoba, M. M. P. Andrade, Cristina Soltovski de Oliveira, Érica Caroline da Silva, T. Colman","doi":"10.18362/BJTA.V3I1-2.25","DOIUrl":null,"url":null,"abstract":"Modification of starches can led to new products with new desirable properties and applications in several industrial fields as food, textile, paper and others. In this study samples of cassava starch were treated with standard nitric acid 0.1 and 0.2 mol L -1 at 25 and 45oC, respectively, by 60 minutes. After washed, dried and maintained in desiccator up to constant mass, the samples were analysed by TG/DTG and shown three main mass losses as well as the treated starches shown higher stability in the decomposition. When compared with the untreated cassava starch the gelatinisation enthalpy (DSC) of the treated starches decreased mainly with the samples treated with acid at 0.2 mol L -1 . The increase of acid concentration and temperature show decrease in the relative crystallinity and low alterations in the average diameter of starch granules. Graphical Abstracts","PeriodicalId":9282,"journal":{"name":"Brazilian Journal of Thermal Analysis","volume":"24 1","pages":"20-25"},"PeriodicalIF":0.0000,"publicationDate":"2014-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Brazilian Journal of Thermal Analysis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18362/BJTA.V3I1-2.25","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2
Abstract
Modification of starches can led to new products with new desirable properties and applications in several industrial fields as food, textile, paper and others. In this study samples of cassava starch were treated with standard nitric acid 0.1 and 0.2 mol L -1 at 25 and 45oC, respectively, by 60 minutes. After washed, dried and maintained in desiccator up to constant mass, the samples were analysed by TG/DTG and shown three main mass losses as well as the treated starches shown higher stability in the decomposition. When compared with the untreated cassava starch the gelatinisation enthalpy (DSC) of the treated starches decreased mainly with the samples treated with acid at 0.2 mol L -1 . The increase of acid concentration and temperature show decrease in the relative crystallinity and low alterations in the average diameter of starch granules. Graphical Abstracts
淀粉的改性可以产生具有新的理想性能的新产品，并在食品、纺织、造纸等几个工业领域得到应用。在本研究中，木薯淀粉样品分别用标准硝酸0.1和0.2 mol L -1在25和45℃下处理60分钟。经过洗涤、干燥和在干燥器中保持到恒定质量后，样品通过TG/DTG分析，显示出三种主要的质量损失，并且处理过的淀粉在分解中表现出更高的稳定性。与未处理木薯淀粉相比，处理后淀粉的糊化焓(DSC)主要随着酸浓度为0.2 mol L -1的处理而降低。随着酸浓度和温度的升高，淀粉颗粒的相对结晶度降低，平均粒径变化不大。图形抽象
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