Effect of treatment with hcl/alcoholic in the modification of corn starch.

Effect of treatment with hcl/alcoholic in the modification of corn starch.

Corn is the cereal most produced in the world. Corn starches were modified by HCl 0.1 mol L-1 in alcoholic and aqueous solutions. Three mass losses can be observed in the degradation process using TG-DTG curve. The native and treated starches samples don't show differences in the stability region. With DSC curves were observed lower values of the ΔH of gelatinization of the modified starch by HCl in the alcoholic solutions. The modifications using alcoholic solutions demonstrated a good alternative to obtain modifies starches.

Saved in:
Bibliographic Details
Main Authors: SIQUEIRA, G. L. de A. de, BET, C. D., CORDOBA, L. do P., LAZZAROTTO, S. R. da, LAZZAROTTO, M., SCHNITZLER, E.
Other Authors: Geisa Liandra de Andrade de Siqueira, Universidade Estadual de Ponta Grossa; Camila Delinski Bet, Universidade Estadual de Ponta Grossa; Layse do Prado Cordoba, Universidade Estadual de Ponta Grossa; Simone Rosa da Silveira Lazzarotto, Universidade Estadual de Ponta Grossa; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, Universidade Estadual de Ponta Grossa.
Format: Separatas biblioteca
Language:English
eng
Published: 2015-07-30
Subjects:Acid modified starch, TG-DTG., thermal analysis.,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1021046
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1021046

Similar Items