01300naa a2200229 a 450000100080000000500110000800800410001910000170006024500730007726000090015052005750015965000100073465300210074465300170076565300250078265300230080765300100083070000180084070000230085870000210088177301680090210247412008-05-08       2002    bl ---       0--  u    #d1 aLOTTI, C. L.  aA comparative study of corn starches with different amylose content.  c2002  aIn this work, corn starches with 21% an 1% of amylose contents, processed in the presence of 30% (w/w) of glycerol (plasticizer), were characterized by X-ray diffraction, Dynamicla Mechanical Thermal Microscopy (DMTA), Tensile rest and scanning Electron Microscopy (SEM). The results showed differences in the crystalline structure and mechanical properties of the starches after processing. The 21% amylose content starch showed fragile behavior and higher tensile at rupture than 1% amylose content starch, which showed higher elongation at break and ductile behavior.  aMilho  aAmilose contents  aCorn starchs  aPolímero sintético  aSynthetic polymers  aX-ray1 aCORRADINI, E.1 aMEDEIROS, E. S. de1 aMATTOSO, L. H. A  tIn: ANNUAL TECHNICAL CONFERENCE FOR THE PLASTICS INDUSTRY, 2002, San Francisco. ANTEC 2002. San Francisco: Society o Plastics Engineers, Inc., 2002. 5 f. 1 CD-ROM.