01288nam a2200229 a 450000100080000000500110000800800410001910000290006024501020008926000640019130000290025550000750028452005420035965000210090165300250092265300110094770000150095870000220097370000250099570000190102070000190103920210462016-02-17       2015    bl uuuu     u00u1 u    #d1 aSIQUEIRA, G. L. de A. de  aEffect of treatment with hcl/alcoholic in the modification of corn starch.h[electronic resource]  aBrazilian Journal of Thermal Analysis, v. 7, p. 69-72c2015  cDisponível na internet.  aEdição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.  aCorn is the cereal most produced in the world. Corn starches were modified by HCl 0.1 mol L-1 in alcoholic and aqueous solutions. Three mass losses can be observed in the degradation process using TG-DTG curve. The native and treated starches samples don't show differences in the stability region. With DSC curves were observed lower values of the ΔH of gelatinization of the modified starch by HCl in the alcoholic solutions. The modifications using alcoholic solutions demonstrated a good alternative to obtain modifies starches.  athermal analysis  aAcid modified starch  aTG-DTG1 aBET, C. D.1 aCORDOBA, L. do P.1 aLAZZAROTTO, S. R. da1 aLAZZAROTTO, M.1 aSCHNITZLER, E.