The important role of crystallinity and amylose ratio in thermal stability of starches

The thermal features of potato, banana, corn and cassava starches were correlated with structural properties. These starches were characterized by SEM, XRD, FTIR-ATR, DSC and TG. The crystalline index of starches was evaluated, and the banana starch presented the highest. Infrared ratios of amorphou...

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Bibliographic Details
Published in:Journal of thermal analysis and calorimetry 2018-03, Vol.131 (3), p.2555-2567
Main Authors: Lemos, Paulo Vitor França, Barbosa, Leandro Santos, Ramos, Ingrid Graça, Coelho, Rodrigo Estevam, Druzian, Janice Izabel
Format: Article
Language:English
Subjects:
Analytical Chemistry
Cassava
Chemistry
Chemistry and Materials Science
Corn
Correlation analysis
Crystal structure
Crystallinity
Food processing industry
Inorganic Chemistry
Measurement Science and Instrumentation
Physical Chemistry
Polymer Sciences
Potatoes
Starches
Thermal stability
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Summary:The thermal features of potato, banana, corn and cassava starches were correlated with structural properties. These starches were characterized by SEM, XRD, FTIR-ATR, DSC and TG. The crystalline index of starches was evaluated, and the banana starch presented the highest. Infrared ratios of amorphous/crystalline regions were close to XRD data for potato and corn starches. The amylose ratio was correlated with T g and gelatinization measurements by DSC, with some restrictions. TG experiments demonstrated that the crystalline array affects the thermal stability of starches, but the major component is the amylose ratio.
ISSN:1388-6150
1588-2926
DOI:10.1007/s10973-017-6834-y