TY - GEN
T1 - Rheological behavior, granule size distribution and differential scanning calorimetry of cross-linked banana (musa paradisiaca) starch.
AU - Núñez-Santiago, María C.
AU - Maristany-Cáceres, Amira J.
AU - Suárez, Francisco J.García
AU - Bello-Pérez, Arturo
PY - 2008
Y1 - 2008
N2 - Rheological behavior at 60°C, granule size distribution and Differential Scanning Calorimetry (DSC) tests were employed to study the effect of diverse reaction conditions: adipic acid concentration, pH and temperature during cross-linking of banana (Musa paradisiaca) starch. These properties were determined in native banana starch pastes for the purpose of comparison. Rheological behavior from pastes of cross-linked starch at 60°C did not show hysteresis, probably due the cross-linkage of starch that avoided disruption of granules, elsewhere, native starch showed hysteresis in a thixotropic loop. All pastes exhibited non-Newtonian shear thinning behavior. In all cases, size distribution showed a decrease in the median diameter in cross-linked starches. This condition produces a decrease in swelling capacity of cross-linked starch. The median diameter decreased with an increase of acid adipic concentration; however, an increase of pH and Temperature produced an increase in this variable. Finally, an increase in gelatinization temperature and entalphy (ΔH) were observed as an effect of cross-linkage. An increase in acid adipic concentration produced an increase in Tonset and a decrease in ΔH. pH and temperature. The cross-linked of banana starch produced granules more resistant during the pasting procedure.
AB - Rheological behavior at 60°C, granule size distribution and Differential Scanning Calorimetry (DSC) tests were employed to study the effect of diverse reaction conditions: adipic acid concentration, pH and temperature during cross-linking of banana (Musa paradisiaca) starch. These properties were determined in native banana starch pastes for the purpose of comparison. Rheological behavior from pastes of cross-linked starch at 60°C did not show hysteresis, probably due the cross-linkage of starch that avoided disruption of granules, elsewhere, native starch showed hysteresis in a thixotropic loop. All pastes exhibited non-Newtonian shear thinning behavior. In all cases, size distribution showed a decrease in the median diameter in cross-linked starches. This condition produces a decrease in swelling capacity of cross-linked starch. The median diameter decreased with an increase of acid adipic concentration; however, an increase of pH and Temperature produced an increase in this variable. Finally, an increase in gelatinization temperature and entalphy (ΔH) were observed as an effect of cross-linkage. An increase in acid adipic concentration produced an increase in Tonset and a decrease in ΔH. pH and temperature. The cross-linked of banana starch produced granules more resistant during the pasting procedure.
KW - banana starch
KW - calorimetry
KW - cross-linked
KW - rheology
KW - size distribution
UR - http://www.scopus.com/inward/record.url?scp=51149105457&partnerID=8YFLogxK
U2 - 10.1063/1.2964535
DO - 10.1063/1.2964535
M3 - Contribución a la conferencia
AN - SCOPUS:51149105457
SN - 9780735405493
T3 - AIP Conference Proceedings
SP - 1256
EP - 1258
BT - The XVth International Congress on Rheology - The Society of Rheology 80th Annual Meeting
T2 - 15th International Congress on Rheology
Y2 - 3 August 2008 through 8 August 2008
ER -