Morphological and Thermoanalytical Study of Modified Avocado Seeds Starch with Lactic Acid

Morphological and Thermoanalytical Study of Modified Avocado Seeds Starch with Lactic Acid

Avocado seeds starch was investigated after the modification with lactic acid using thermogravimetry and differential thermal analysis, differential scanning calorimetry, X-ray powder diffraction and scanning electron microscopy. After the modification, there was a decrease in the thermal stability...

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Bibliographic Details
Main Authors: Camila Delinski Bet, Lucas Henrique Waiga, Cristina Soltovski de Oliveira, Luiz Gustavo Lacerda, Egon Schnitzler
Format: Article
Language:English
Published: Academy of Sciences of Moldova, Institute of Chemistry 2017-12-01
Series:Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry
Subjects:
avocado starch
lactic acid
modification
thermal analysis
Online Access: http://cjm.asm.md/sites/default/files/article_files/ChemJMold_10.19261cjm.2017.438-Schnitzler.pdf
Description
Summary:Avocado seeds starch was investigated after the modification with lactic acid using thermogravimetry and differential thermal analysis, differential scanning calorimetry, X-ray powder diffraction and scanning electron microscopy. 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. There was no difference in the morphology of the granules, which presented an oval and rounded shape.
ISSN:1857-1727
2345-1688

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