Title of article
Anti-plasticization of cassava starch by complexing fatty acids
Author/Authors
Luk، نويسنده , , Enrique and Sandoval، نويسنده , , Aleida J. and Cova، نويسنده , , Aura and Müller، نويسنده , , Alejandro J.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2013
Pages
6
From page
659
To page
664
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.
Keywords
linoleic acid , oleic acid , Cassava starch , Water plasticization , Amylose–lipid complex , Anti-plasticizing effect
Journal title
CARBOHYDRATE POLYMERS
Serial Year
2013
Journal title
CARBOHYDRATE POLYMERS
Record number
1625077
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