TY - JOUR
T1 - Phase transitions of cassava starch dispersions prepared with glycerol solutions
AU - Habitante, A. M.B.Q.
AU - Sobral, P. J.A.
AU - Carvalho, R. A.
AU - Solorza-Feria, J.
AU - Bergo, P. V.A.
N1 - Funding Information:
To FAPESP for the research grants (04/08771-7, 05/57781-8), for the PD fellowship of PVAB (05/54688-7) and the PV fellowship for JSF (05/54952-6), and to CNPq for PQI fellowship of PJAS. JSF acknowledges SIP-IPN in Mexico. This work was part of the Project CYTED XI.20.
PY - 2008/8
Y1 - 2008/8
N2 - 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.
AB - 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.
KW - Differential calorimetric analysis
KW - Edible films
KW - Gelatinization
KW - Glass transition
UR - http://www.scopus.com/inward/record.url?scp=48249102712&partnerID=8YFLogxK
U2 - 10.1007/s10973-007-8950-6
DO - 10.1007/s10973-007-8950-6
M3 - Artículo
SN - 1388-6150
VL - 93
SP - 599
EP - 604
JO - Journal of Thermal Analysis and Calorimetry
JF - Journal of Thermal Analysis and Calorimetry
IS - 2
ER -