EFFECT OF TREATMENT WITH HCl/ALCOHOLIC IN THE MODIFICATION OF CORN STARCH

Corn 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.