Paper Titles

Synthesis and Characterization of Nitrogen Doped Carbon Nanotubes
p.714

Synthesis of Carbon Nanotubes on Zeolite Substrate of Type ZSM-5
p.722

Vanadium(V) Oxide – Metal Organic Nanocomposites as Electrochemical Sensing Materials
p.729

Biodegradable Agar Extracted from Gracilaria Vermiculophylla: Film Properties and Application to Edible Coating
p.739

Semi Crystalline Behaviour of Cassava Starch Films Plasticized with Glycerol
p.745

Physical Properties of Gelatin Films Plasticized with Glycerol, Studied by Spectroscopic Methods
p.753

Light-Induced Functionalization of Amphiphilic Block Copolymers: Application to Nanoparticles for Drug Targeting
p.759

Tuning Active Magnetorheological Elastomers for Damping Applications
p.766

Role of Ultraviolet Absorbers (UVA) and Hindered Amine Light Stabilizers (HALS) in ABS Stabilization
p.772

HomeMaterials Science ForumMaterials Science Forum Vols. 636-637Semi Crystalline Behaviour of Cassava Starch Films...

Semi Crystalline Behaviour of Cassava Starch Films Plasticized with Glycerol

Article Preview

Abstract:

In this work, the method of Fourier transform infrared was used to study the recrystallization phenomenon in cassava starch films containing different plasticizers content and type. The films were obtained by conventional casting method and then, conditioned for several periods in desiccators containing saturated water-NaBr solution and also, in desiccators containing silica gel. From the results, the main changes occurred in the fingerprint region, and were attributed to new interactions arising between the polymeric chains and the plasticizer. The changes in the peak amplitude located near 1015 cm-1 were associated to the formation of semi crystalline junctions in the film matrix, as affected by the plasticizer and moisture content in the films. The slight changes in peak positions were attributed to the modifications in the intermolecular forces in the film matrix. The semi crystallinity nature of films was checked by X-ray diffraction. At macroscopic scale, the flexibility of the films increased, which could favor the reorientation of the macromolecules.

You might also be interested in these eBooks

Advanced Materials Forum V

Info:

Periodical:

Materials Science Forum (Volumes 636-637)

Pages:

745-752

DOI:

https://doi.org/10.4028/www.scientific.net/MSF.636-637.745

Citation:

Cite this paper

Online since:

January 2010

Authors:

P. Bergo, P.J.A. Sobral, V.C.I. Guevara, A.C.S. Vadala

Keywords:

Cassava Starch, FT-IR, Moisture, Plasticizer

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2010 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] N. M. Vicentini. Elaboração e caracterização de filmes comestíveis à base de fécula de mandioca para uso em pós colheita. PhD Thesis, (2003).

DOI: 10.47749/t/unicamp.2013.904403

[2] S. Mali, M. V. E. Grossmann, M. A. Garcia, M. N. Martino, N. E. Zaritzky, Carbohydrate Polymers Vol. 50(4) (2002), p.379.

DOI: 10.1016/s0144-8617(02)00058-9

[3] P. J. A. Sobral, F. C. Menegalli, M. D. Hubinguer, M. A. Roques, Food Hydrocolloids Vol. 15 (2001), p.423.

[4] M. Thomazine, R. A. Carvalho, P. J. A. Sobral, Journal of Food Science Vol. 70 (2005), p.172.

[5] F. M. Vanin, P. J. A. Sobral, F. C. Menegalli, R. A. Carvalho, A.M.Q.B. Habitante, Food Hydrocolloids Vol. 19 (2005), p.899.

DOI: 10.1016/j.foodhyd.2004.12.003

[6] P. J. A. Sobral, A. M. Q. B. Habitante, Food hydrocolloids Vol. 15 (2001), p.377.

[7] I. Arvanitoyannis, C. G. Biliaderis, Food Chemistry Vol. 62 (1998), p.333.

[8] I. A. Farhat, S. Orset, P. Moreau, J. M. V. Blanshard, J. Colloid and Interface Science Vol. 207 (1998), p. (2000).

[9] S. Mali, L. S. Sakanaka, F. Yamashita, M. V. E. Grossmann, Carbohydrate polymers Vol. 60 (2005), p.283.

[10] L. Famá, A. M. Rojas, S. Goyanes, L. Gershenson, LWT 38 (2005), p.631.

[11] N. M. Vicentini, N. Dupuy, M. Leitzelman, M. P. Cereda, P. J. A. Sobral, Spectroscopy Letters Vol. 38(6) (2005), p.749.

DOI: 10.1080/00387010500316080

[12] A. Gennadios, H. J. Park, C. L. Weller, Transactions of the ASAE 36 (1993), p.1867.

[13] P. Fairley, F. J. Monahan, J. B. German, J. M. Krochta, Journal of Agricultural and Food Chemistry Vol. 44 (1996), p.43.

[14] T. M. Paschoalick, F. T. Garcia, P. J. A. Sobral, A. M. Q. B. Habitante, Food Hydrocolloids Vol. 17 (2003), p.419.

[15] J. J. G. Van Soest, H. Tournois, de Wit, D., J. F. G. Vliegenthart, Carbohydrate Research Vol. 279 (1995), p.201.

[16] P. Bergo, P. J. A. Sobral, R. A. Carvalho, J. M. Prison, Packaging Technology and Science Vol. 21 (2008), p.85.

[17] I. Capron, P. Robert, P. Colonna, M. Brogly, V. Planchot, Carbohydrate Polymers Vol. 68 (2007), p.249.

DOI: 10.1016/j.carbpol.2006.12.015

[18] C. M. O. Muller, F. Yamashita, J. B. Laurindo, Carbohydrate Polymer Vol. 72 (2008), p.82.

[19] L. Famá, S. Goyanes, L. Gerschenson, Carbohydrate Polymer Vol. 70 (2007), p.265.

[20] H. S. Mansur, C. M. Sadahira, A. N. Souza, A. A. P. Mansur, Materials Science & Engineering Vol. C28 (2008), p.539.

[21] R. Bhowmik, K. S. Katti, D. Verma, D. R. katti, Materials Science & Engineering Vol. C27 (2007), p.352.

[22] S. Gaudin, D. Lourdin, D. L. Botlan, J. L. Ilari, P. Colonna, Journal of Cereal Science Vol. 29 (1999), p.273.

DOI: 10.1006/jcrs.1999.0236

[23] Baik, M. Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling,. MsC. Dissertation. University of Massachussets Amherst, (2001).