1Laboratory of Materials Inorganic Chemistry, Felix Houphouet Boigny University, 22 Po box 582 Abidjan, Côte d’Ivoire
2Unit for training and research of Biological Sciences, Peleforo Gon Coulibaly University, Po box 1328 Korhogo, Côte d’Ivoire
3Laboratory of Industrial Processes, Synthesis, Environment and New Energies (LAPISEN), National Institute Polytechnic Houphouet Boigny (INP-HB) of Yamoussoukro, BP 1093 Yamoussoukro, Côte d'Ivoire
4Department of Environmental and Mechanical Engineering, Vasile Alecsandri University of Bacau, Calea Marasesti 157, 600115, Bacau, Romania
American Journal of Materials Science and Engineering.
2019,
Vol. 7 No. 1, 1-6
DOI: 10.12691/ajmse-7-1-1
Copyright © 2019 Science and Education PublishingCite this paper: Namory Meite, Léon Koffi Konan, Bi Irie Hervé Goure Doubi, Doudjo Soro, Iuliana Mihaela Lazar, Samuel Oyetola. Physico-Chemical Behavior of Glycerol-Coated Cassava Starch Gels Incorporating Kaolin and Metakaolin.
American Journal of Materials Science and Engineering. 2019; 7(1):1-6. doi: 10.12691/ajmse-7-1-1.
Correspondence to: Léon Koffi Konan, Laboratory of Materials Inorganic Chemistry, Felix Houphouet Boigny University, 22 Po box 582 Abidjan, Côte d’Ivoire. Email:
namorymeite2986@gmail.com, leonkonan2000@yahoo.frAbstract
This study aims at analyzing the physico-chemical interactions in glycerol-coated cassava starch gels incorporating clay as mineral filler during heating. The physico-chemical and structural characterization of the clay used is composed of 75% kaolinite, 14% quartz and 11% illite. A thermal treatment at 700°C for 1 hour of this kaolinitic clay has allowed strong destructuring of the crystalline structure. The suspensions of glycerol plasticized cassava starch without charge or containing 5% by weight of clay were prepared and then heated at various temperatures between 30°C and 100°C. The suspensions viscosity increases according to the temperature up to a maximum following the penetration of the water molecules inside the starch grains. This phase is followed immediately by a sharp drop in the viscosity, resulting in a granular destructuring and solubilization of the starch grains. The suspensions incorporating metakaolin have a higher viscosity than those incorporating kaolin. The gels incorporating metakaolin have a hight ability to downgrade. The infrared spectroscopy of gels taken at different temperatures show the formation of the inter and intra molecular bonds within the starch granules.
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