These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Effect of acetylated starch on the development of peanut skin-cassava starch foams.
    Author: Machado CM, Benelli P, Tessaro IC.
    Journal: Int J Biol Macromol; 2020 Dec 15; 165(Pt B):1706-1716. PubMed ID: 33065158.
    Abstract:
    Cassava starch was modified by acetylation to obtain modified starches with a degree of substitution (DS) of 0.5 and 1.5. The acetylated cassava starches presented a reduction in temperature gelatinization and enthalpy, water solubility, and power swelling, in addition to a loss of crystallinity compared to native cassava starches. Acetylated cassava starch was used to the development of foams based on native cassava starch, 24% (w/w) of peanut skin, and 13% (w/w) of glycerol. It was used blends of native cassava starch and acetylated cassava starch with ratios of 100/0, 90/10, 80/20, 70/30, and 60/40. The foams containing acetylated cassava starch with DS = 0.5 exhibited a reduction in water absorption capacity (WAC) for water contact time of 30 min. Foams containing acetylated cassava starch with DS = 1.5 did not show a significant difference in WAC compared to foams made using only native cassava starch. The use of 30% (w/w) of acetylated cassava starch, independently of DS (0.5 or 1.5), resulted in faster degradation of foams than those without modified starches.
    [Abstract] [Full Text] [Related] [New Search]