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Thermal transitions of cassava starch at intermediate water contents

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Abstract

Order-disorder transitions were investigated in native cassava starch at intermediate moisture contents (35 to 60% wt. water), using Differential Scanning Calorimetry (DSC) and dynamic Wide Angle X-ray Diffractometry (WAXS) with a synchrotron radiation source.

The gelatinization of granules occurs as a cooperative process, due to constraints induced in crystallites by the amorphous areas. Variations of water content (water volume fraction from 0.28 to 0.86) and heating rate (0.2–10‡C min−1) allowed access to equilibrium melting conditions. Cassava starch exhibits a higher melting temperature of the undiluted starch (T om ) and an equivalent melting enthalpy of the repeating glucosyl unit (δH u), compared to other A-type starches. At intermediate water content (45% wt. water), a two-stage melting process is evidenced, with different kinetic rates below and above 75 ‡C.

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Authors and Affiliations

  1. CIRAD-SAR, BP 5035, 34032, Montpellier Cedex 01

    V. Garcia

  2. INRA, BP 1627, 44316, Nantes Cedex 03

    P. Colonna, D. Lourdin, A. Buleon & H. Bizot

  3. Université Paris Sud, URA CNRS 1218, 5 rue Jean Baptiste Clément, 92266, Chatenay Malabry Cedex, France

    M. Ollivon

Authors
  1. V. Garcia
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  2. P. Colonna
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  3. D. Lourdin
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  4. A. Buleon
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  5. H. Bizot
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  6. M. Ollivon
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Additional information

We wish to thank F. Lavigne (URA, CNRS 1218, Chatenay Malabry) for valuable help with this work and C. Bourgaux from L.U.R.E. for helping us with dynamic X-ray diffraction experiments. The present study was supported by a grant from the European Communities (STD3-CT92-0110).

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Garcia, V., Colonna, P., Lourdin, D. et al. Thermal transitions of cassava starch at intermediate water contents. Journal of Thermal Analysis 47, 1213–1228 (1996). https://doi.org/10.1007/BF01992824

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