Thermal behavior of corn starch granules modified by acid treatment at 30 and 50°C
v. 33 n. 3 (2008), Original articles
v. 33 n. 3 (2008)

Thermal behavior of corn starch granules modified by acid treatment at 30 and 50°C

Original articles
https://doi.org/10.26850/1678-4618eqj.v33.3.2008.p13-17
Publicado 2008-09-29
Cleoci Beninca
Universidade Estadual de Ponta Grossa, Ponta Grossa, Brasil.
https://orcid.org/0000-0003-0051-3562
Ivo Mottin Demiate
Universidade Estadual de Ponta Grossa, Ponta Grossa, Brasil.
https://orcid.org/0000-0002-5609-0186
Luiz Gustavo Lacerda
Universidade Federal do Paraná, Curitiba, Brasil.
https://orcid.org/0000-0002-4689-5431
Marco Aurélio da Silva Carvalho Filho
Universidade Positivo, Curitiba, Brasil.
https://orcid.org/0000-0002-4143-787X
Massao Ionashiro
Universidade Estadual Paulista, Instituto de Química, Araraquara, Brasil.
https://orcid.org/0000-0003-2980-5841
Egon Schnitzler
Universidade Estadual de Ponta Grossa, Ponta Grossa, Brasil.
https://orcid.org/0000-0003-2696-4441
PDF (English)

Palavras-chave

corn starch
TG
DTA
DSC
gelatinization

Como Citar

Beninca, C., Demiate, I. M., Lacerda, L. G., Carvalho Filho, M. A. da S., Ionashiro, M., & Schnitzler, E. (2008). Thermal behavior of corn starch granules modified by acid treatment at 30 and 50°C. Eclética Química, 33(3), 13–17. https://doi.org/10.26850/1678-4618eqj.v33.3.2008.p13-17
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Resumo

Unprocessed native starches are structurally too weak and functionally too restricted for application in today’s advanced food technologies. Processing is necessary to engender a range of functionality. Naturals or natives starches can be modified by using several methods physical, chemical, enzymatic or combined, according industrial purposes. In this work, native corn starch was hydrolyzed by hydrochloric acid solution and investigated by using thermoanalytical techniques (thermogravimetry – TG, differential thermal analysis – DTAand differential scanning calorimetry – DSC), as well as optical microscopy and X-ray diffractometry. After acid treatment at 30 and 50°C, a decrease of gelatinization enthalpy (ΔHgel) was verified. Optical microscopy and X-ray diffractometry allowed us to verify the granules contorn and rugosity typical of cereal starches.
https://doi.org/10.26850/1678-4618eqj.v33.3.2008.p13-17
PDF (English)

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