Waxy maize, corn and cassava starch: Thermal degradation kinetics
DOI:
https://doi.org/10.5433/1679-0375.2019v40n1p13Keywords:
amylose content, intrinsic viscosity, activation energy, starchesAbstract
The use of starches in food and materials areas requires processing at elevated temperatures. The study of thermal degradation kinetics of starches and their relationship with amylose content, crystallinity, viscosity and thermal properties can help to design the processing conditions. The crystallinity and ordering of corn, cassava and waxy maize starches determined by means of X-ray diffraction (XRD) and Fourier Transform infrared spectroscopy (FTIR), respectively. Correlation between crystallinity, viscosity and amylose content was found. The kinetic parameters (activation energy (Ea), order and pre-exponential factor (A)) were determined through three models: Coats-Redfern, Broido and van Klevelen, using the best linear fit method. The overall order of thermal degradation process of all the starches was found to be of first order. The Ea increases following the order: corn < cassava < waxy maize. The higher A and Ea values found for waxy maize starch indicate that structural differences influence the thermal degradation process.Downloads
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References
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CHEN, P.; YU, L.; CHEN, L.; LI, X. Morphology and Microstructure of Maize Starches with Different Amylose / Amylopectin Content. Starch/Stärke, v. 58, p. 611–615, 2006.
COATS, A. W.; REDFERN, J. P. Kinetic parameters from thermogravimetric data. Nature, n. 201, p. 68–69, 1964.
GUINESI, L. S.; DA RÓZ, A. L.; CORRADINI, E.; MATTOSO, L. H. C.; TEIXEIRA, E. M.; CURVELO, A. A. S. Kinetics of thermal degradation applied to starches from different botanical origins by non-isothermal procedures. Thermochimica Acta, Amsterdam,v. 447, p. 190 – 196, 2006.
HATAKEYAMA, T; QUINN, F.X. Thermal Analysis - Fundamentals and Applications to Polymer Science. 2. ed. [s.l: s.n.] HOUSE, J. E. Principles of Chemical Kinetics. 2. ed. [s.l.] Academic Press is an imprint of Elsevier, 2007.
HOOVER, R.; RATNAYAKE, W. S. Determination of total amylose content. Current Protocols in Food Analytical Chemistry. [s.l: s.n.]p. E2.3.1-E2.3.5, 2001.
JANKOVIC, B. Thermal characterization and detailed ´ kinetic analysis of Cassava starch thermo-oxidative degradation. Carbohydrate Polymers, v. 95, p. 621–629, 2013.
KIZIL, R.; IRUDAYARAJ, J.; SEETHARAMAN, K. Characterization of Irradiated Starches by Using FTRaman and FTIR Spectroscopy. Journal of Agricultural and Food Chemistry, v. 50, p. 3912–3918, 2002.
LIU, X.; WANG, Y.; YU, L.; TONG, Z.; CHEN, L.; LIU, H.; LI, X. Thermal degradation and stability of starch under different processing conditions. Starch/Stärke, v. 65, n. 1–2, p. 48–60, 2013.
LIU, X.; YU, L.; XIE, F.; LI, M.; CHEN, L.; LI, X. Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios. Starch/Stärke, v. 62, n. 3–4, p. 139–146, 2010.
LIU, Y.; YANG, L.; MA, C.; ZHANG, Y. Thermal behavior of sweet potato starch by non-isothermal thermogravimetric analysis. Materials, Basel, v.12, n.5, p.699, 2019.
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MERCI, A.; MARIM, R. G.; URBANO, A.; MALI, S. Films based on cassava starch reinforced with soybean hulls or microcrystalline cellulose from soybean hulls. Food Packaging and Shelf Life, [s.l.], v. 20, p. 100321, apr. 2019.
METZGER, H. M. H. G. A New Analysis of Thermogravimetric Traces. Analytical chemistry, v. 35, n. 10, p. 1464–1468, 1963.
PINEDA-GÓMEZ, P. ; ANGEL-GIL, N. C ; VALENCIAMUÑOZ, C. ; ROSALES-RIVERA, A. ; RODRÍGUEZGARCÍA, M.E. Thermal degradation of starch sources: Green banana, potato, cassava, and corn – kinetic study by non-isothermal procedures. Starch/Stärke, v.66, n.7/8, p.691-699, 2014.
REIS, M. O.; OLIVATO, J. B.; BILCK, A. P.; ZANELA, J.; GROSSMANN, M. V. E.; YAMASHITA, F. Biodegradable trays of thermoplastic starch/poly (lactic acid) coated with beeswax. Industrial Crops and Products, v. 112, n. January, p. 481–487, 2018. Available from internet: <https://doi.org/10.1016/j.indcrop.2017.12.045.>
MERCI, A.; MALI, S.; DE CARVALHO, G.M. SMITS, A. L. M.; RUHNAU, F. C.; VLIEGENTHART, J. F. G.; VAN SOEST, J. J. G. Ageing of Starch Based Systems as Observed with FT-IR and Solid State NMR Spectroscopy. Starch/Stärke, v. 50, n. 11–12, p. 478–483, 1998.
SOLOMON, O. F.; CIUTA, I. Z. Determination de la viscosite intrinseque de solutions de polymeres par une simple determination de la viscosite. Journal ofApplied Polymer Science, v. VI, n. 24, p. 683–686, 1962.
UTHUMPORN, U.; ZAIDUL, I. S. M.; KARIM, A. A. Hydrolysis of granular starch at sub-gelatinization temperature using a mixture of amylolytic enzymes. Food and Bioproducts Processing, v.88, n.1, p.47–54, 2010. Available from internet:http://dx.doi.org/10.1016/j.fbp.2009.10.001.
VAN HUNG, P.; LAN PHI, N. T.; VY VY, T. T. Effect of debranching and storage condition on crystallinity and functional properties of cassava and potato starches. Starch/Stärke, v. 00, p. 1–8, 2012.
VAN KREVELEN, D. W.; VAN HEERDEN, C.; HUNTJENS, F. J. Physicochemical aspects of the pyrolysis of coal and related organic compounds. Fuel, v. 30, p. 253, 1951.
VAN KREVELEN, D. W.; VAN HEERDEN, C.; HUNTJENS, F. J. Physicochemical aspects of the pyrolysis of coal and related organic compounds. Fuel, London, v. 30, p. 253, 1951
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Published
2019-06-27
How to Cite
Merci, A., Mali, S., & Carvalho, G. M. de. (2019). Waxy maize, corn and cassava starch: Thermal degradation kinetics. Semina: Ciências Exatas E Tecnológicas, 40(1), 13–22. https://doi.org/10.5433/1679-0375.2019v40n1p13
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