Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds
2015
Starch sources with different physicochemical properties are demanded by new applications that require specific properties. Ramon starch was characterized by X-ray diffraction, thermogravimetric analysis, fourier transform infrared spectroscopy (FTIR) analysis and rheology, and compared to corn starch. Ramon starch exhibited a C-type X-ray diffraction pattern. According to thermogravimetric analysis, degradation of corn and Ramon starches occurred in the temperature range between 292 and 369 °C, which coincides with the degradation of other starches studied. Pasting properties varied among the corn and Ramon starches. Ramon and corn starches were characterized as viscoelastic systems with G′ > G″, during the stages of heating-cooling kinetics. These results support the potential use of Ramon starch as a thickening and gelling agent in food, an excipient in pharmaceutical solid forms, and as biodegradable polymers for food packaging.
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