Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)
Pulido Diaz, Adriana | Lourdin, Denis | Della Valle, Guy | Fernandez Quintero, Alejandro | Ceballos, Hernan | Tran, Thierry | Dufour, Dominique | Escuela Ingeniería de Alimentos ; Universidad del Valle | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de la Recherche Agronomique (INRA) | Cassava Program ; International Center for Tropical Agriculture | Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud) ; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | CIAT Cassava Project; CGIAR Research Program on Roots, Tubers and Bananas (RTB); CGIAR; Administrative Department of Science, Technology and Innovation (COLCIENCIAS)
The aim of this study was to determine and compare the melting (T-m), glass transition (T-g) and mechanical relaxation (T-alpha) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (T-m) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The T-m of waxy cassava starch-water mixes were lower than a waxy corn starch-water reference system, but differences were not statistically significant. The mechanical relaxation temperatures taken at tan delta peaks were found 29-38 degrees C larger than T-g. The T-alpha and T-g measured for waxy cassava starch exhibited similar properties to the ones of waxy corn starch, implying that waxy cassava starch can be used in food and materials industry.
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