Título:	Thermogravimetric alterations of cassava starch granules induced by hydrogen peroxide, UV rays and microwave.
Autoria:	HORNUNG, P. S. SILVEIRA, A. C. da LAZZAROTTO, S. R. da S. SIQUEIRA, G. L. de A. de SCHNITZLER, E. RIBANI, R. H. LAZZAROTTO, M.
Afiliação:	Polyanna Silveira Hornung, UFPR; Ana Claudia da Silveira, UFPR; Simone Rosa da Silveira Lazzarotto, Doutoranda da UEPG; Geisa Liandra de Andrade de Siqueira, Doutoranda da UEPG; Egon Schnitzler, UEPG; Rosemary Hoffmann Ribani, UFPR; MARCELO LAZZAROTTO, CNPF.
Ano de publicação:	2016
Referência:	In: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 10.; CONGRESSO PAN AMERICANO DE ANÁLISE TÉRMICA E CALORIMETRIA, 4., 2016, São Paulo. Trabalhos. [S.l.]: ABRATEC, 2016.
Páginas:	4 p.
Conteúdo:	Starches are applied in several fields of industry. Amylose and amylopectin (natural polymers) constitute the starch in vegetable cells. In some processes native starches cannot support high stress conditions (high temperatures/acidity). Then, modification methods are developed aiming the improving of starch technological utilization. Oxidative modification with H2O2 has been the subject of many researches. UV rays as well microwave irradiation can be used. The aim was to confirm possible thermogravimetric alterations in native cassava starch (A) granules due to a double starch modification: 1st step) H2O2 standard solutions 0.1 mol L-1 (B), 0.2 mol L-1 (C) and 0.3 mol L-1 (D) and UV rays exposure for 1h; 2nd step) microwave irradiation for 5 min. The results of thermogravimetric curves (TG-DTA) show that the behaviors of the starch proprieties were modified. Highlighting, the modified samples C and D showed a decrease on the thermal stability step. This alteration turned them suitable to many field of industry like the paper one.
Thesagro:	Mandioca Amido
NAL Thesaurus:	Cassava Starch
Palavras-chave:	Environment-friendly reagent Active oxygen
Tipo do material:	Artigo em anais e proceedings
Acesso:	openAccess
Aparece nas coleções:	Artigo em anais de congresso (CNPF)