Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Adriana Pulido Diaz (1) , Denis Lourdin (2) , Guy Della Valle (2) , Alejandro Fernandez Quintero (1) , Hernan Ceballos (3) , Thierry Tran (4, 3) , Dominique Dufour (4, 3)

1 Escuela Ingeniería de Alimentos
2 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
3 Cassava Program
4 UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité

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.

Mots clés: Heat capacity change; Extrusion; Amylopectin; Phase transitions; Melting; X-ray diffraction

Domaines: Sciences du Vivant [q-bio]

Adriana Pulido Diaz, Denis Lourdin, Guy Della Valle, Alejandro Fernandez Quintero, Hernan Ceballos, et al.. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz). Carbohydrate Polymers, 2017, 157, pp.1777-1784. ⟨10.1016/j.carbpol.2016.11.058⟩. ⟨hal-01603936⟩