Phase transitions of cassava starch dispersions prepared with glycerol solutions

A. M.B.Q. Habitante, P. J.A. Sobral, R. A. Carvalho, J. Solorza-Feria, P. V.A. Bergo

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Abstract

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.
Original languageAmerican English
Pages (from-to)599-604
Number of pages538
JournalJournal of Thermal Analysis and Calorimetry
DOIs
StatePublished - 1 Aug 2008
Externally publishedYes

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