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

NANCY LIS GARCIA; LUCIA FAMÁ; ALAIN DUFRESNE; MIRTA ARANGUREN; SILVIA GOYANES

FOOD RESEARCH INTERNATIONAL

Elsevier

Año: 2009 p. 976 - 982

0963-9969

>Biofilms based 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) and water vapor permeability (WVP). X-ray diffraction showed that both materials were mainly amorphous, with the waxy starch being slightly more crystalline. Waxy maize starch films presented B-type crystallinity with a smaller contribution from an A-type structure, suggesting that some unmodified granules remain after the film-forming process. Microscopy 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 glycerol is better dispersed in  the former. TGA showed that maize starch has the highest thermal stability, while glycerol interacts more strongly with cassava starch. The WVP was similar in both films, although slightly higher for the cassava starch. the former. TGA showed that maize starch has the highest thermal stability, while glycerol interacts more strongly with cassava starch. The WVP was similar in both films, although slightly higher for the cassava starch. the former. TGA showed that maize starch has the highest thermal stability, while glycerol interacts more strongly with cassava starch. The WVP was similar in both films, although slightly higher for the cassava starch. the former. TGA showed that maize starch has the highest thermal stability, while glycerol interacts more strongly with cassava starch. The WVP was similar in both films, although slightly higher for the cassava starch. the former. TGA showed that maize starch has the highest thermal stability, while glycerol interacts more strongly with cassava starch. The WVP was similar in both films, although slightly higher for the cassava starch. Temperatures for cassava than for waxy maize starch, suggesting that glycerol is better dispersed in the former. TGA showed that maize starch has the highest thermal stability, while glycerol interacts more strongly with cassava starch. The WVP was similar in both films, although slightly higher for the cassava starch.emperatures for cassava than for waxy maize starch, suggesting that glycerol is better dispersed in the former. TGA showed that maize starch has the highest thermal stability, while glycerol interacts more strongly with cassava starch. The WVP was similar in both films, although slightly higher for the cassava starch.