Heat-moisture treatment (HMT) on blends from potato starch (PS) and sweet potato starch (SPS) View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-09

AUTHORS

Cristina Soltovski de Oliveira, Camila Delinski Bet, Radla Zabian Bassetto Bisinella, Lucas Henrique Waiga, Tiago André Denck Colman, Egon Schnitzler

ABSTRACT

Samples of potato starch (PS), sweet potato starch (SPS) and their binary mixtures, with moisture levels of 10, 15 and 20% (db), were submitted to hydrothermal treatment (HMT) for 1 h in a 1:1 ratio (m/m). Samples’ properties, from both native and modified starches, were analysed and compared with the aid of a one-way analysis of variance (ANOVA), with α = 0.05. Thermal analysis shows an increase in thermal stability, illustrated by TG/DTG curves, gradually with the increase in the humidity of the HMT. In counterpart, the DSC curves showed a significant decrease in the enthalpy of the endothermic peak, associated with the gelatinisation, after the HMT, ranging, on average, from 12.0 to 4.0 J g−1, in addition to a lower onset temperature (To). The morphology of the samples was observed using atomic force microscopy, showing agglutination of the granules, decrease in the average size and increase in the roughness after HMT (300–550 nm), except in PS samples, in which the granule surface was smoother after treatment (1000–600 nm). The relative crystallinity (RC) of samples decreased after HMT, proportionally to the amount of moisture used. In the case of the mixtures, the RC was, approximately, the average between the respective PS and SPS samples. Further studies are needed to elucidate the existence of interaction in the properties of mixtures of PS and SPS. More... »

PAGES

1491-1498

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10973-018-7196-9

DOI

http://dx.doi.org/10.1007/s10973-018-7196-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1101794242


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