000			01827nam a2200253Ia 4500
003			MX-MdCICY
005			20250625162422.0
040			_cCICY
090			_aB-18988
245	1	0	_aInfluence of native starch's properties on starch nanocrystals thermal properties
490	0		_vCarbohydrate Polymers, 87(1), p.658-666, 2012
520	3		_aStarch nanocrystals (SNC)are crystalline square-like platelet about 10 nm thick and 50-100 nm equivalent diameters. Depending on the botanic origin of starch these platelets show different features. The aim of the present study was (i)to assess the thermal stability of SNC in different processing conditions (i.e., excess water and dry)and (ii)to investigate the potential influence of botanic origin on thermal stability. The thermal properties of five types of starches (waxy maize, normal maize, high amylose maize, potato and wheat)and their corresponding SNC were characterized by differential scanning calorimetry (DSC)and thermogravimetric analysis (TGA). SNC revealed two endothermic transitions. No correlation between melting temperature and botanic origin was found. However, a review of starch thermal properties allowed to postulate for the mechanism involved in SNC thermal transitions. It was also found that SNC can be used in wet processes below 100 °C and in dry processes below 150-200 °C to avoid melting.
650	1	4	_aSTARCH
650	1	4	_aNANOCRYSTALS
650	1	4	_aBOTANIC ORIGIN
650	1	4	_aAMYLOSE
650	1	4	_aTHERMAL PROPERTIES
700	1	2	_aLecorre, D.
700	1	2	_aBras, J.
700	1	2	_aDufresne, A.
856	4	0	_uhttps://drive.google.com/file/d/1cG4io89TJaw-eNdfM15M_EAyWNLvj2Kt/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
942			_2Loc _cREF1
008			250602s9999 xx |||||s2 |||| ||und|d
999			_c53130 _d53130