Effects of multiphase transitions and reactive extrusion on in situ thermoplasticization/succination of cassava starch

H A Fonseca-Florido; F Soriano-Corral; R Yañez-Macías; P González-Morones; F Hernández-Rodríguez; J Aguirre-Zurita; C Ávila-Orta; J Rodríguez-Velázquez

doi:10.1016/j.carbpol.2019.115250

Effects of multiphase transitions and reactive extrusion on in situ thermoplasticization/succination of cassava starch

Carbohydr Polym. 2019 Dec 1:225:115250. doi: 10.1016/j.carbpol.2019.115250. Epub 2019 Aug 26.

Authors

H A Fonseca-Florido¹, F Soriano-Corral², R Yañez-Macías², P González-Morones², F Hernández-Rodríguez², J Aguirre-Zurita², C Ávila-Orta², J Rodríguez-Velázquez²

Affiliations

¹ CONACYT, Centro de Investigación en Química Aplicada (CIQA), Blvd. Ing. Enrique Reyna H. No. 140, Saltillo, Coahuila C.P. 25294, Mexico. Electronic address: heidi.fonseca@ciqa.edu.mx.
² Centro de Investigación en Química Aplicada (CIQA), Blvd. Ing. Enrique Reyna H. No. 140, Saltillo, Coahuila C.P. 25294, Mexico.

PMID: 31521277
DOI: 10.1016/j.carbpol.2019.115250

Abstract

In this work, the effects of the multiphase transitions of starch, the screw configuration, and the conditions of reactive extrusion (REX) on the in situ thermoplasticization/succination of cassava starch were studied. Spectroscopic analyses indicated successful esterification during the REX with the appearance of characteristic bands of carbonyl ester groups. After the REX, the starch developed B- and V-type structures, with the OSA starches showing an additional peak at 7.1°. As the degree of substitution increased, a greater number of partially gelatinized granules were embedded in the starch matrix; an additional degradation temperature of 364.5 °C and a lower weight loss at the degradation temperature of the starch were observed. The incorporation of OS groups via REX imparts better thermal stability. The processing conditions helped prepare a thermoplastic-succinate starch in a single step through an environmentally friendly process.

Keywords: Modified starch; Molecular disorganization; Processing; Reactive extrusion; Thermal stability.