A comparison between the physico-chemical properties of tuber and cereal starches

N. L. GARCÍA; L. FAMÁ; A. DUFRESNE; M.I. ARANGUREN; S. GOYANES

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2009 vol. 42 p. 976 - 982

0963-9969

Keywords: Biofilms, Starch, Mechanical properties, TGA, X-ray, FTIR, SEM Biofilms based on waxy maize and cassava starches (cereal and tuber starch, respectively), plasticized with glycerol were characterized through their crystallinity, dynamic-mechanical behavior (DMA), thermal degradation (TGA), moisture content and water vapor permeability (WVP). X-ray diffraction experiments show that both materials were mainly amorphous, with the waxy starch presenting a discreetly A-type X-ray pattern. Microscopic investigation of the cryo-fractured surfaces supported this observation. The glass transition of the glycerol-rich phase (measured by DMA) occurs at higher temperatures for cassava than for waxy maize starch, suggesting that the dispersion level of glycerol is higher in the former. TGA showed that maize starch has a slightly higher thermal stability than cassava starch, while glycerol interacts more strongly with the last one. The WVP was 18% higher in the case of the cassava starch film. _ 2009 Elsevier Ltd. All rights reserved.