The aim of this work was to study the glass transition, the glass transition of the maximally freeze-concentrated fractions, the ice melting and the gelatinization phenomenon in dispersions of starch prepared using glycerol-water solutions. The starch concentration was maintained constant at 50 g cassava starch/100 g starch dispersions, but the concentration of the glycerol solutions was variable (C g= 20, 40, 60, 80 and 100 mass/mass%). The phase transitions of these dispersions were studied by calorimetric methods, using a conventional differential scanning calorimeter (DSC) and a more sensitive equipment (micro-DSC). Apparently, in the glycerol diluted solutions (20 and 40%), the glycerol molecules interacted strongly with the glucose molecules of starch. While in the more concentrated glycerol domains (C g>40%), the behaviour was controlled by migration of water molecules from the starch granules, due to a hypertonic character of glycerol, which affected all phase transitions. © 2008 Springer Science+Business Media, LLC.
Habitante, A. M. B. Q., Sobral, P. J. A., Carvalho, R. A., Solorza-Feria, J., & Bergo, P. V. A. (2008). Phase transitions of cassava starch dispersions prepared with glycerol solutions. Journal of Thermal Analysis and Calorimetry, 599-604. https://doi.org/10.1007/s10973-007-8950-6