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Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules

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Abstract

In this study, samples of native cassava starch were oxidised with standard NaClO solutions (0.1, 0.2 and 0.5 mol L−1) and exposed for 1 h under UV light (UVC radiation with λ = 256 nm); they were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and a decrease in the thermal stability for samples (1) and (3). The oxidative modification performed caused a decrease in the viscosity peaks (RVA), gelatinisation enthalpy (DSC) and relative crystallinity (XRD), and an increase in the average roughness (NC-AFM). The X-ray diffraction powder patterns displayed the “A” type for all the starch granules. The colour parameters showed a slight increase in the L* value (trend to white) for the treated samples.

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Acknowledgments

The financial resources for this study were provided by CAPES-Brazil and CNPq-Brazil, which the authors gratefully acknowledge.

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Authors and Affiliations

  1. State University of Ponta Grossa (UEPG), Av. Carlos Cavalvanti, 4748, 84030-900, Ponta Grossa, PR, Brazil

    Polyanna Silveira Hornung, Andressa Gabardo Granza, Cristina Soltovski de Oliveira & Egon Schnitzler

  2. EMBRAPA FLORESTAS, Brazilian Agricultural Research Corporation, Estrada da Ribeira, Km 111, P.O. Box 319, ZIP 83411-000, Colombo, PR, Brazil

    Marcelo Lazzarotto

Authors
  1. Polyanna Silveira Hornung
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  2. Andressa Gabardo Granza
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  3. Cristina Soltovski de Oliveira
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  4. Marcelo Lazzarotto
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  5. Egon Schnitzler
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Correspondence to Egon Schnitzler.

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Hornung, P.S., Granza, A.G., de Oliveira, C.S. et al. Study of the Effects of Ultraviolet Light and Sodium Hypochlorite Solutions on Properties of Cassava Starch Granules. Food Biophysics 10, 368–374 (2015). https://doi.org/10.1007/s11483-015-9402-7

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  • DOI: https://doi.org/10.1007/s11483-015-9402-7

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