Effect of treatment with hcl/alcoholic in the modification of corn starch.

Vista sencilla de ítem
dc.contributorGeisa 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.
dc.creatorSIQUEIRA, G. L. de A. de
dc.creatorBET, C. D.
dc.creatorCORDOBA, L. do P.
dc.creatorLAZZAROTTO, S. R. da
dc.creatorLAZZAROTTO, M.
dc.creatorSCHNITZLER, E.
dc.date2015-07-30T11:11:11Z
dc.date2015-07-30T11:11:11Z
dc.date2015-07-30
dc.date2015
dc.date2016-02-17T11:11:11Z
dc.date.accessioned2026-07-07T03:26:02Z
dc.descriptionCorn 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.
dc.descriptionEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.
dc.formatDisponível na internet.
dc.identifierBrazilian Journal of Thermal Analysis, v. 7, p. 69-72, 2015.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1021046
dc.identifier.urihttp://hdl.handle.net/123456789/433809
dc.languageeng
dc.rightsopenAccess
dc.subjectAcid modified starch
dc.subjectTG-DTG
dc.subjectthermal analysis
dc.titleEffect of treatment with hcl/alcoholic in the modification of corn starch.
dc.typeArtigo em anais e proceedings

Archivos

Colecciones

Embrapa Bosques (CNPF)