Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

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• 作者：Adriana Pulido Dí ; az^a ; ^{adrianapulidodiaz@gmail.com} ; Denis Lourdin^b ; ^{denis.lourdin@inra.fr} ; Guy Della Valle^b ; ^{guy.della-valle@nantes.inra.fr} ; Alejandro Ferná ; ndez Quintero^a ; ^{alejandro.fernandez@correounivalle.edu.co} ; Herná ; n Ceballos^c ; ^{h.ceballos@cgiar.org} ; Thierry Tran^c ; ^d ; ^e ; ^{thierry.tran@cgiar.org} ; Dominique Dufour^c ; ^d ; ^e ; ^{dominique.dufour@cirad.fr}
• 关键词：Amylopectin ; Phase transitions ; Melting ; X-ray diffraction ; Extrusion ; Heat capacity change
• 刊名：Carbohydrate Polymers
• 出版年：2017
• 出版时间：10 February 2017
• 年：2017
• 卷：157
• 期：Complete
• 页码：1777-1784
• 全文大小：1618 K
• 卷排序：157

文摘

Thermal transitions measurements were made by DSC and DMTA. Thermal behaviors of waxy cassava follow the Flory Huggins theory. Waxy cassava starch has phase transitions similar to a waxy corn starch.