Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules

Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules

Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed al...

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Bibliographic Details
Main Authors:	Luiz Gustavo Lacerda, Jayme Augusto Menegassi Azevedo, Marco Aurélio da Silva Carvalho Filho, Ivo Mottin Demiate, Egon Schnitzler, Luciana Porto de Souza Vandenberghe, Carlos Ricardo Soccol
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2008-12-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	amylase cassava hydrolysis thermal analysis
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600016

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