Synthesis and characterization of acetylated cassava starch with different degrees of substitution

Autores
Trela, Valeria Daiana; Ramallo, Laura Ana; Albani, Oscar Alfredo
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Trela, Valeria Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.
Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Albani, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.
Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50oC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.
Materia
Cassava starch
Acetylation
Physicochemical properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 4.0 Internacional
Repositorio
Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
Institución
Universidad Nacional de Misiones
OAI Identificador
oai:rid.unam.edu.ar:20.500.12219/4258
Acceder
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spelling Synthesis and characterization of acetylated cassava starch with different degrees of substitutionTrela, Valeria DaianaRamallo, Laura AnaAlbani, Oscar AlfredoCassava starchAcetylationPhysicochemical propertiesFil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.Fil: Trela, Valeria Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.Fil: Albani, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50oC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.Instituto Tecnológico de Paraná2020-05-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdf607.5 KBhttps://hdl.handle.net/20.500.12219/4258enginfo:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20180292.pdfinfo:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-sa/4.0/reponame:Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)instname:Universidad Nacional de Misiones2025-09-04T11:42:42Zoai:rid.unam.edu.ar:20.500.12219/4258instacron:UNAMInstitucionalhttps://rid.unam.edu.ar/Universidad públicahttps://www.unam.edu.ar/https://rid.unam.edu.ar/oai/rsnrdArgentinaopendoar:2025-09-04 11:42:42.343Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM) - Universidad Nacional de Misionesfalse
dc.title.none.fl_str_mv Synthesis and characterization of acetylated cassava starch with different degrees of substitution
title Synthesis and characterization of acetylated cassava starch with different degrees of substitution
spellingShingle Synthesis and characterization of acetylated cassava starch with different degrees of substitution
Trela, Valeria Daiana
Cassava starch
Acetylation
Physicochemical properties
title_short Synthesis and characterization of acetylated cassava starch with different degrees of substitution
title_full Synthesis and characterization of acetylated cassava starch with different degrees of substitution
title_fullStr Synthesis and characterization of acetylated cassava starch with different degrees of substitution
title_full_unstemmed Synthesis and characterization of acetylated cassava starch with different degrees of substitution
title_sort Synthesis and characterization of acetylated cassava starch with different degrees of substitution
dc.creator.none.fl_str_mv Trela, Valeria Daiana
Ramallo, Laura Ana
Albani, Oscar Alfredo
author Trela, Valeria Daiana
author_facet Trela, Valeria Daiana
Ramallo, Laura Ana
Albani, Oscar Alfredo
author_role author
author2 Ramallo, Laura Ana
Albani, Oscar Alfredo
author2_role author
author
dc.subject.none.fl_str_mv Cassava starch
Acetylation
Physicochemical properties
topic Cassava starch
Acetylation
Physicochemical properties
dc.description.none.fl_txt_mv Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Trela, Valeria Daiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.
Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.
Fil: Ramallo, Laura Ana. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
Fil: Albani, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Materiales de Misiones; Argentina.
Fil: Albani, Oscar Alfredo. Universidad Nacional de Misiones. Facultad de Ciencias Exactas, Químicas y Naturales; Argentina.
Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50oC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.
description Fil: Trela, Valeria Daiana. Universidad Nacional de Misiones. Instituto de Materiales de Misiones; Argentina.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.12219/4258
url https://hdl.handle.net/20.500.12219/4258
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/pdf/babt/v63/1516-8913-babt-63-e20180292.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 4.0 Internacional
http://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 4.0 Internacional
http://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
application/pdf
607.5 KB
dc.publisher.none.fl_str_mv Instituto Tecnológico de Paraná
publisher.none.fl_str_mv Instituto Tecnológico de Paraná
dc.source.none.fl_str_mv reponame:Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
instname:Universidad Nacional de Misiones
reponame_str Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
collection Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM)
instname_str Universidad Nacional de Misiones
repository.name.fl_str_mv Repositorio Institucional Digital de la Universidad Nacional de Misiones (UNaM) - Universidad Nacional de Misiones
repository.mail.fl_str_mv
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