**6. References**


average volatility material that starts at 134.89°C and ends at 470.6°C and a residue of 18.69%. The degradation temperature (Td) for the material presented was 299.28°C, meaning adequate thermal stability, comparable with thermoplastic cassava starch nanoreforced. Td which occurred between 309 and 327°C (Schlemmer, Angelica & Sales, 2010), and compounds near extruded and injection molded thermoplastic starch reinforced with lignocellulosic fibers whose degradation temperatures were between 335 and 339°C

Cassava flour is a viable material for use as part of a processable thermoplastic matrix by molding technique, which allows to obtain materials with acceptable mechanical and

The authors acknowledge the support of the Ministry of Agriculture and Rural Development, University of Cauca, and University of San Buenaventura Sectional Cali, in

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**3** 

*Brazil* 

**Physical and/or Chemical Modifications of** 

Starch makes up the nutritive reserves of many plants. Starch biosynthesis is a complex process, which may be summarized as during the growing season, the green leaves collect energy from the sun, this energy is transported as a sugar solution to the starch storage cells, and the sugar is converted into starch in the form of tiny granules occupying most of the cell interior. The conversion of sugar into starch takes place through enzymes (Corn Production

Starch granules are composed of two types of alpha-glucans, amylose and amylopectin, which represent approximately 98–99% of the dry weight. The ratio of the two polysaccharides varies according to the botanical origin of the starch and classifies starch as the 'waxy' starches contain less than 15% amylose, 'normal' 20–35% and 'high' amylose

Amylopectin is a much larger molecule than amylose with a molecular weight and a heavily branched structure built from about 95% (α 1- 4) and 5% (α 1- 6) linkages. Amylopectin unit chains are relatively short compared to amylose molecules with a broad distribution profile.

Nutritionally, starch is consumed as an energy source, and it is the most abundant energy source in the human diet as it is present at high amounts in cereals, roots and tubers, which products range from breads, cookies, pastes to consumption as snacks, porridges, or as processed cooked grains (white rice, corn grain) or whole grains (whole grain of rice, wheat,

It may be technologically considered as a nutrient of great versatility, with numerous applications in the food industries and others such as in cosmetics, pharmaceutical, paints, children toys, glues and adhesives, and nowadays as a biopolymer for the production of

This versatility is related to some characteristics of starch such as being of low cost and easy to undergo physical and chemical modifications which allow changes to the physical-

The main starch modifications obtained with the use of the thermoplastic extrusion process

They are typically, 18–25 units long on average (Tester et al., 2006; Wurzburg, 1989).

starches greater than about 40% (Tester et al., 2006; Wurzburg, 1989).

**1. Introduction** 

popcorn, etc.).

packagings.

chemical and rheological properties of starches.

will be addressed in this chapter.

Source, 2011; Tester et al., 2006).

**Starch by Thermoplastic Extrusion** 

Maria Teresa Pedrosa Silva Clerici *Federal University of Alfenas-UNIFAL-MG* 

