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Effects of corn oil on glass transition temperatures of cassava starch

✍ Scribed by Lorena Madrigal; Aleida J. Sandoval; Alejandro J. Müller

Book ID
108080040
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
854 KB
Volume
85
Category
Article
ISSN
0144-8617

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Thermal transition of cross-linked corn starches was characterized by using a differential scanning calorimeter (DSC) in the presence of excess (67%, based on total weight) or limited (15%) water. Normal corn starch (, 24% amylose) was cross-linked by reacting with a mixture (99:1) of sodium trimeta