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Engineering and Technology • Braz. arch. biol. technol. 51 (6) • Dec 2008 • https://doi.org/10.1590/S1516-89132008000600016 linkcopy

Open-access Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules

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    Abstracts

    Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.

    amylase; cassava; hydrolysis; thermal analysis

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    Instituto de Tecnologia do Paraná - Tecpar Rua Prof. Algacyr Munhoz Mader, 3775 - CIC, 81350-010 , Tel: +55 41 3316-3054 - Curitiba - PR - Brazil
    E-mail: babt@tecpar.br
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