title: Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz).
abstract: The aim of this study was to determine and compare the melting (Tm), glass transition (Tg) and mechanical relaxation (Tα) 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 (Tm) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch. The Tmof 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 δ peaks were found 29-38°C larger than Tg. The Tαand Tgmeasured 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.
authors.affiliation: Universidad del Valle (Univalle), Escuela Ingeniería de Alimentos Edificio 338, Cali, Colombia. Electronic address: adrianapulidodiaz@gmail.com.
authors.forename: Adriana
authors.initials: A
authors.lastname: Pulido Díaz
authors.affiliation: UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France. Electronic address: denis.lourdin@inra.fr.
authors.forename: Denis
authors.initials: D
authors.lastname: Lourdin
authors.affiliation: UR1268 Biopolymères Interactions Assemblages, INRA, 44300 Nantes, France. Electronic address: guy.della-valle@nantes.inra.fr.
authors.forename: Guy
authors.initials: G
authors.lastname: Della Valle
authors.affiliation: Universidad del Valle (Univalle), Escuela Ingeniería de Alimentos Edificio 338, Cali, Colombia. Electronic address: alejandro.fernandez@correounivalle.edu.co.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Fernández Quintero
authors.affiliation: International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia. Electronic address: h.ceballos@cgiar.org.
authors.forename: Hernán
authors.initials: H
authors.lastname: Ceballos
authors.affiliation: International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, 34398 Montpellier, France; CIRAD, UMR Qualisud, Cali, Colombia. Electronic address: thierry.tran@cgiar.org.
authors.forename: Thierry
authors.initials: T
authors.lastname: Tran
authors.affiliation: International Center for Tropical Agriculture (CIAT), Cassava Program, A.A. 6713, Cali, Colombia; Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, 34398 Montpellier, France; CIRAD, UMR Qualisud, Cali, Colombia. Electronic address: dominique.dufour@cirad.fr.
authors.forename: Dominique
authors.initials: D
authors.lastname: Dufour
mesh_terms: D000688:Amylose; D002152:Calorimetry, Differential Scanning; D002365:Manihot / Q000737:chemistry*; D013213:Starch / Q000032:analysis* / Q000302:isolation & purification; D044366:Transition Temperature; D003313:Zea mays
chemical_list: D013213:Starch; D000688:Amylose
keywords: Amylopectin; Extrusion; Heat capacity change; Melting; Phase transitions; X-ray diffraction