Morphological and thermoanalytical study of modified avocado seeds starch with lactic acid
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2022-10-15 17:56
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577.322.2:634.653 (1)
Material bases of life. Biochemistry. Molecular biology. Biophysics (548)
Various tropical and subtropical fruits (11)
SM ISO690:2012
DELINSKI BET, Camila; HENRIQUE WAIGA, Lucas; SOLTOVSKI DE OLIVEIRA, Cristina; GUSTAVO LACERDA, Luiz; SCHNITZLER, Egon. Morphological and thermoanalytical study of modified avocado seeds starch with lactic acid. In: Chemistry Journal of Moldova. 2017, nr. 2(12), pp. 13-18. ISSN 1857-1727.
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Chemistry Journal of Moldova
Numărul 2(12) / 2017 / ISSN 1857-1727 /ISSNe 2345-1688

Morphological and thermoanalytical study of modified avocado seeds starch with lactic acid

CZU: 577.322.2:634.653

Pag. 13-18

Delinski Bet Camila, Henrique Waiga Lucas, Soltovski de Oliveira Cristina, Gustavo Lacerda Luiz, Schnitzler Egon
 
State University of Ponta Grossa
 
Disponibil în IBN: 28 decembrie 2017


Rezumat

Avocado seeds starch was investigated after the modification with lactic acid using thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC), X-ray powder diffraction (XRD) and scanning electron microscopy (SEM). After the modification, there was a decrease in the thermal stability of the starch, also the parameters measured by differential scanning calorimetry showed lower values. These results can be correlated with the reduction in the relative crystallinity observed by XRD. There was no difference in the morphology of the granules, which presented an oval and rounded shape. These results are important for the food industry, since lactic acid is used to optimise the properties of starches.

Cuvinte-cheie
avocado starch, thermal analysis.,

lactic acid, modification