title: Anti-plasticization of cassava starch by complexing fatty acids.
abstract: The effect of adding 1-8% amylose complexing fatty acids (CFA), such as linoleic and oleic acids, on the glass transition temperature (Tg) of cassava starch (CS) with moisture content varying from 5 to 35% (dry basis) was studied. The main relaxation temperature (Tα), associated with the glass transition temperature of the samples (Tg), was determined by dynamic-mechanical-thermal analysis. The plasticizing behavior of water in the blends was evidenced by a decrease of Tα values with moisture content. The effect of CFA on CS was found to be a function of moisture content. At low moisture (<11%) it caused an anti-plasticization effect, while at higher moisture contents it produced plasticization. The anti-plasticizing effect of CFA on CS was attributed to amylose-lipid complex formation.
authors.affiliation: Depto. de Tecnología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Apartado 89000, Caracas 1080-A, Venezuela.
authors.forename: Enrique
authors.initials: E
authors.lastname: Luk
authors.forename: Aleida J
authors.initials: AJ
authors.lastname: Sandoval
authors.forename: Aura
authors.initials: A
authors.lastname: Cova
authors.forename: Alejandro J
authors.initials: AJ
authors.lastname: Müller
mesh_terms: D000327:Adsorption; D005227:Fatty Acids / Q000737:chemistry*; D002365:Manihot / Q000737:chemistry*; D055595:Mechanical Phenomena; D044367:Phase Transition; D010969:Plastics / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D044366:Transition Temperature
chemical_list: D005227:Fatty Acids; D010969:Plastics; D013213:Starch
keywords: Amylose–lipid complex; Anti-plasticizing effect; Cassava starch; Linoleic acid; Oleic acid; Water plasticization