| Full text | |
| Author(s): |
Habitante, A. M. B. Q.
[1]
;
Sobral, P. J. A.
[1]
;
Carvalho, R. A.
[1]
;
Solorza-Feria, J.
[2]
;
Bergo, P. V. A.
[1]
Total Authors: 5
|
| Affiliation: | [1] Univ Sao Paulo, FZEA, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil
[2] IPN, Ctr Res Biot Prod, CEPROBI, Yautepec 62731, Mor - Mexico
Total Affiliations: 2
|
| Document type: | Journal article |
| Source: | JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY; v. 93, n. 2, p. 599-604, AUG 2008. |
| Web of Science Citations: | 14 |
| 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. (AU) | |