Effect of hydrochloric acid in different concentrations and temperatures up to some properties of organic cassava starch

Abstract

The main objective of the present work was to study the thermal properties and rheological behavior of natural and modified organic cassava starch with standard solutions of hydrochloric acid in concentrations 0.1 and 0.2 mol L -1 and in temperatures 25 and 45oC, respectively, as well as verify the structural changes up to the surface of granules. The results allowed us to establish the relationship between the viscosity (RVA), the thermal properties (TG-DTA, DSC) and changes in the morphology of granules (NC-AFM). The major modifications in all the studied properties of the starch granules occurs in those treated with standard HCl at room temperature (25 oC), proportionally to higher concentrations.