Title:	Effect of treatment with hcl/alcoholic in the modification of corn starch.
Authors:	SIQUEIRA, G. L. de A. de BET, C. D. CORDOBA, L. do P. LAZZAROTTO, S. R. da LAZZAROTTO, M. SCHNITZLER, E.
Affiliation:	Geisa Liandra de Andrade de Siqueira, Universidade Estadual de Ponta Grossa; Camila Delinski Bet, Universidade Estadual de Ponta Grossa; Layse do Prado Cordoba, Universidade Estadual de Ponta Grossa; Simone Rosa da Silveira Lazzarotto, Universidade Estadual de Ponta Grossa; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, Universidade Estadual de Ponta Grossa.
Date Issued:	2015
Citation:	Brazilian Journal of Thermal Analysis, v. 7, p. 69-72, 2015.
Description:	Corn is the cereal most produced in the world. Corn starches were modified by HCl 0.1 mol L-1 in alcoholic and aqueous solutions. Three mass losses can be observed in the degradation process using TG-DTG curve. The native and treated starches samples don't show differences in the stability region. With DSC curves were observed lower values of the ΔH of gelatinization of the modified starch by HCl in the alcoholic solutions. The modifications using alcoholic solutions demonstrated a good alternative to obtain modifies starches.
NAL Thesaurus:	thermal analysis
Keywords:	Acid modified starch TG-DTG
Notes:	Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.
Type of Material:	Artigo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CNPF)