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Phase transitions of cassava starch dispersions prepared with glycerol solutions

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Abstract

The aim of this work was to study the glass transition, the glass transition of the maximally freeze-concentrated fractions, the ice melting and the gelatinization phenomenon in dispersions of starch prepared using glycerol-water solutions. The starch concentration was maintained constant at 50 g cassava starch/100 g starch dispersions, but the concentration of the glycerol solutions was variable (C g= 20, 40, 60, 80 and 100 mass/mass%). The phase transitions of these dispersions were studied by calorimetric methods, using a conventional differential scanning calorimeter (DSC) and a more sensitive equipment (micro-DSC). Apparently, in the glycerol diluted solutions (20 and 40%), the glycerol molecules interacted strongly with the glucose molecules of starch. While in the more concentrated glycerol domains (C g>40%), the behaviour was controlled by migration of water molecules from the starch granules, due to a hypertonic character of glycerol, which affected all phase transitions.

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Authors and Affiliations

  1. Food Engineering Department, FZEA, University of São Paulo, P.O. Box 23, 13635-900, Pirassununga SP, Brazil

    A. M. B. Q. Habitante, P. J. A. Sobral, R. A. Carvalho & P. V. A. Bergo

  2. Center for Research on Biotic Products (CEPROBI-IPN), P.O Box 24, 62731, Yautepec, Mor., Mexico

    J. Solorza-Feria

Authors
  1. A. M. B. Q. Habitante
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  2. P. J. A. Sobral
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  3. R. A. Carvalho
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  4. J. Solorza-Feria
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  5. P. V. A. Bergo
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Correspondence to P. J. A. Sobral.

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Habitante, A.M.B.Q., Sobral, P.J.A., Carvalho, R.A. et al. Phase transitions of cassava starch dispersions prepared with glycerol solutions. J Therm Anal Calorim 93, 599–604 (2008). https://doi.org/10.1007/s10973-007-8950-6

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  • DOI: https://doi.org/10.1007/s10973-007-8950-6

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