Hydrolysis of part of cassava starch into nanocrystals leads to increased reinforcement of nanocomposite films

2017 ◽  
Vol 134 (41) ◽  
pp. 45311 ◽  
Author(s):  
Élia Karina de Carvalho Costa ◽  
Carolina Oliveira de Souza ◽  
Jania Betânia Alves da Silva ◽  
Janice Izabel Druzian
Keyword(s):  
Cassava Starch ◽  
Nanocomposite Films ◽  
Hydrolysis Of

Preparation and Characterizations of Cassava Starch Nanocomposite Reinforced Kenaf

2012 ◽  
Vol 545 ◽  
pp. 348-352 ◽  
Author(s):  
Siti Yasmine Zanariah Zainuddin ◽  
Ishak Ahmad ◽  
Hanieh Kargarzadeh
Keyword(s):  
Mechanical Performance ◽  
Cassava Starch ◽  
Nanocomposite Films ◽  
Solution Casting ◽  
Tem Analysis ◽  
Casting Technique ◽  
Solution Casting Technique ◽  
Kenaf Fibers ◽  
Hydrolysis Of ◽  
Neat Matrix

The aim of this research is to prepare biodegradable plastics which are made from the natural materials. In this study, solution casting technique is used to prepare the cassava starch nanocomposite reinforced kenaf. Prior to that, kenaf fibers undergo alkali and bleaching treatments in order to prepare the cellulose. Nanocellulose which used as reinforcing nanoparticle in the composites was then prepared by acid hydrolysis of obtained cellulose with 65% sulphuric acid. The preparation of cassava starch biocomposites was done using the mixture of sorbitol/glycerol (1:1) with various cellulose loading (0%, 2%, 4%, 6%, 8% and 10%). Finer size of cellulose is examined from the transmissions electron microscopy (TEM) analysis with diameter of 12±3.04 nm and length of 70-190 nm recorded. As for field emission scanning electron microscope (FESEM) analysis, good dispersion and strong interaction between starch and cellulose had been observed for the nanocomposite films. These contribute for enhancement in the mechanical performance which demonstrated improvement of all nanocomposite films compared to the neat matrix with 6 % cellulose composition showed the highest tensile stress value of 6.3 MPa.

Combined effect of cassava starch nanoparticles and protein isolate in properties of starch‐based nanocomposite films

2021 ◽  
Vol 138 (18) ◽  
pp. 50008
Author(s):  
Fabiane Cerqueira Almeida ◽  
Carolina Oliveira Souza ◽  
Biane Oliveira Philadelpho ◽  
Paulo Vitor Lemos ◽  
Lucas Guimarães Cardoso ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Protein Isolate ◽  
Combined Effect ◽  
Nanocomposite Films ◽  
Starch Nanoparticles

scholarly journals Effects of processing conditions on hydrolysis of cassava starch

2007 ◽  
Vol 8 (2) ◽  
Author(s):  
B O Solomon ◽  
A F Aderibigbe ◽  
A N Anozie ◽  
E Betiku
Keyword(s):  
Cassava Starch ◽  
Processing Conditions ◽  
Hydrolysis Of

The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method

2020 ◽  
Vol 161 ◽  
pp. 939-946
Author(s):  
Santhanee Puncha-arnon ◽  
Yuree Wandee ◽  
Dudsadee Uttapap ◽  
Chureerat Puttanlek ◽  
Vilai Rungsardthong
Keyword(s):  
Cassava Starch ◽  
Hydrolysis Of

scholarly journals Enzymatic hydrolysis of cassava starch for production of bioethanol with a colombian wild yeast strain

2011 ◽  
Vol 22 (12) ◽  
pp. 2337-2343 ◽  
Author(s):  
Mónica I. Ruiz ◽  
Clara I. Sanchez ◽  
Rodrigo G. Torrres ◽  
Daniel R. Molina
Keyword(s):  
Enzymatic Hydrolysis ◽  
Yeast Strain ◽  
Cassava Starch ◽  
Wild Yeast ◽  
Hydrolysis Of

scholarly journals Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava)

2020 ◽  
Vol 1 (1) ◽  
pp. 26
Author(s):  
Widya Krisnitya ◽  
Purnama Darmadji ◽  
Yudi Pranoto
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Psidium Guajava ◽  
Cassava Starch ◽  
Hydrolysis Time ◽  
Encapsulation Method ◽  
Processed Products ◽  
Hydrolysis Of

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.

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