01942nam a2200265Ia 4500003001000000005001700010040000900027090001200036245008600048490005000134520103300184650001101217650001701228650001901245650001201264650002301276700001601299700001301315700001701328856015601345942001401501008004101515999001701556952010301573MX-MdCICY20260521091647.0  cCICY  aB-1898810aInfluence of native starch's properties on starch nanocrystals thermal properties0 vCarbohydrate Polymers, 87(1), p.658-666, 20123 aStarch nanocrystals (SNC)are crystalline square-like platelet about 10 nm thick and 50-100 nm equivalent diameters. Depending on the botanic origin of starch these platelets show different features. The aim of the present study was (i)to assess the thermal stability of SNC in different processing conditions (i.e., excess water and dry)and (ii)to investigate the potential influence of botanic origin on thermal stability. The thermal properties of five types of starches (waxy maize, normal maize, high amylose maize, potato and wheat)and their corresponding SNC were characterized by differential scanning calorimetry (DSC)and thermogravimetric analysis (TGA). SNC revealed two endothermic transitions. No correlation between melting temperature and botanic origin was found. However, a review of starch thermal properties allowed to postulate for the mechanism involved in SNC thermal transitions. It was also found that SNC can be used in wet processes below 100 °C and in dry processes below 150-200 °C to avoid melting.14aSTARCH14aNANOCRYSTALS14aBOTANIC ORIGIN14aAMYLOSE14aTHERMAL PROPERTIES12aLecorre, D.12aBras, J.12aDufresne, A.40uhttps://drive.google.com/file/d/1cG4io89TJaw-eNdfM15M_EAyWNLvj2Kt/view?usp=drivesdkzPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx  2LoccREF1250602s9999    xx |||||s2   |||| ||und|d  c29069d29069  00102Loc40708F1aCICYbCICYcREd2025-06-25l0oB-18988r2025-06-25 16:24:22w2025-06-25yREF1