01983nam a2200265 a 450000100080000000500110000800800410001910000190006024501370007926001870021630000300040352010510043365000120148465000110149665000100150765000130151765300180153065300330154870000230158170000280160470000290163270000190166170000180168070000190169820558362017-07-11       2016    bl uuuu     u00u1 u    #d1 aHORNUNG, P. S.  aThermogravimetric alterations of cassava starch granules induced by hydrogen peroxide, UV rays and microwave.h[electronic resource]  aIn: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 10.; CONGRESSO PAN AMERICANO DE ANÁLISE TÉRMICA E CALORIMETRIA, 4., 2016, São Paulo. Trabalhos. [S.l.]: ABRATECc2016  a4 p.cDisponível online.  aStarches are applied in several fields of industry. Amylose and amylopectin (natural polymers) constitute the starch in vegetable cells. In some processes native starches cannot support high stress conditions (high temperatures/acidity). Then, modification methods are developed aiming the improving of starch technological utilization. Oxidative modification with H2O2 has been the subject of many researches. UV rays as well microwave irradiation can be used. The aim was to confirm possible thermogravimetric alterations in native cassava starch (A) granules due to a double starch modification: 1st step) H2O2 standard solutions 0.1 mol L-1 (B), 0.2 mol L-1 (C) and 0.3 mol L-1 (D) and UV rays exposure for 1h; 2nd step) microwave irradiation for 5 min. The results of thermogravimetric curves (TG-DTA) show that the behaviors of the starch proprieties were modified. Highlighting, the modified samples C and D showed a decrease on the thermal stability step. This alteration turned them suitable to many field of industry like the paper one.  aCassava  aStarch  aAmido  aMandioca  aActive oxygen  aEnvironment-friendly reagent1 aSILVEIRA, A. C. da1 aLAZZAROTTO, S. R. da S.1 aSIQUEIRA, G. L. de A. de1 aSCHNITZLER, E.1 aRIBANI, R. H.1 aLAZZAROTTO, M.