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dc.contributor.author
Cuenca, Pamela Soledad
dc.contributor.author
Ferrero, Sergio
dc.contributor.author
Albani, Oscar Alfredo
dc.date.available
2020-05-07T19:05:29Z
dc.date.issued
2020-03
dc.identifier.citation
Cuenca, Pamela Soledad; Ferrero, Sergio; Albani, Oscar Alfredo; Preparation and characterization of cassava starch acetate with high substitution degree; Elsevier; Food Hydrocolloids; 100; 3-2020; 1-17
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/104536
dc.description.abstract
In this work, cassava starch (CS) was acetylated by a simple and scalable method to produce a highly hydrophobic polymeric material with potential use in coating and food packaging. The chemical structure, thermal stability and morphological properties of cassava starch acetate (CSA) were determined. Their formation was confirmed using FTIR by the presence of the carbonyl signal around 1749 cm-1. Degrees of substitution (DS) obtained by titration were between 1.9 and 2.9.Thermogravimetric analysis showed an increase in thermal stability with acetylation, the DS=2.9 sample behaving as a homopolymer. SEM micrographs showed the loss of the structure of the starch granule and the appearance of a beehive-shaped new structures.CS and CSA were structurally characterized by NMR. The CS branching percentage obtained by 1H-NMR was 4.76. Using quantitative 13C{1H}-NMR the DS was calculated, confirming the values already obtained and the regioselective substitution pattern was determined, demonstrating that the favorite position of acetylation is that of C6.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
STARCH ACETATE
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HIGH DEGREE SUBSTITUTION
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NMR
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CASSAVA STARCH
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DEGREE OF BRANCHING
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Otras Ingeniería Química
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Ingeniería Química
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INGENIERÍAS Y TECNOLOGÍAS
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Físico-Química, Ciencia de los Polímeros, Electroquímica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
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Otras Ingeniería de los Materiales
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Ingeniería de los Materiales
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Preparation and characterization of cassava starch acetate with high substitution degree
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-28T14:37:53Z
dc.identifier.eissn
0268-005X
dc.journal.volume
100
dc.journal.pagination
1-17
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Cuenca, Pamela Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
dc.description.fil
Fil: Ferrero, Sergio. Universidad de Valladolid; España
dc.description.fil
Fil: Albani, Oscar Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X1931851X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2019.105430
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