L. P. Cordoba, L. S. Ribeiro, T. Colman, Cristina Soltovski de Oliveira, M. M. P. Andrade, F. J. O. G. D. Costa, E. Schnitzler
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引用次数: 13
Abstract
The main objective of the present work was to study the thermal properties and rheological behavior of natural and modified organic cassava starch with standard solutions of hydrochloric acid in concentrations 0.1 and 0.2 mol L -1 and in temperatures 25 and 45oC, respectively, as well as verify the structural changes up to the surface of granules. The results allowed us to establish the relationship between the viscosity (RVA), the thermal properties (TG-DTA, DSC) and changes in the morphology of granules (NC-AFM). The major modifications in all the studied properties of the starch granules occurs in those treated with standard HCl at room temperature (25 oC), proportionally to higher concentrations.
本研究的主要目的是研究天然和改性有机木薯淀粉在浓度分别为0.1和0.2 mol L -1的盐酸标准溶液和温度分别为25和45℃的条件下的热性能和流变行为，并验证颗粒表面的结构变化。结果使我们能够建立粘度(RVA)，热性能(TG-DTA, DSC)和颗粒形态变化(NC-AFM)之间的关系。在室温下(25℃)用标准盐酸处理过的淀粉颗粒，其所有研究性质的主要变化与浓度的增加成正比。
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