Abstract
The viscoelastic properties of fungal treated starches were studied by Dynamic Mechanical Thermal Analysis in the tensile mode. Native starch was used as control. Modified starches were produced by fermentation with isolates of the fungus Ophiostoma. Overall, the storage modulus was higher in modified starches. The glass transition temperature determined by tan δ peak of native starches occurred at ~80°C, but treated starches displayed three different thermal transitions at ~70, 80, and a broad shoulder at 120°C. Results obtained from solid state NMR, FTIR, and chromatography suggest that the functional properties of modified starches can be attributed either to the presence of extracellular exo-polysaccharides or intermolecular bonds occurring at the C6 in the glucopyranose ring.
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