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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
01/06/2017 |
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Data da última atualização: |
23/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
HORNUNG, P. S.; CORDOBA, L. do P.; LAZZAROTTO, S. R. da S.; SCHNITZLER, E.; LAZZAROTTO, M.; RIBANI, R. H. |
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Afiliação: |
Polyanna Silveira Hornung, UFPR; Layse do Prado Cordoba, UFPR; Simone Rosa da Silveira Lazzarotto, Doutoranda da UEPG; Egon Schnitzler, UEPG; MARCELO LAZZAROTTO, CNPF; Rosemary Hoffmann Ribani, UFPR. |
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Título: |
Brazilian dioscoreaceas starches: thermal, structural and rheological properties compared to commercial starches. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 127, n. 3, p. 1869-1877, Mar. 2017. |
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DOI: |
10.1007/s10973-016-5747-5 |
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Idioma: |
Inglês |
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Conteúdo: |
Determination of the characteristics of native starches is crucial in order to select their best application in various industrial fields. Thus, two different types of nontraditional native starches from the Dioscoreaceas species (Dioscorea sp. and Dioscorea piperifolia Humb. var. Wild) were studied regarding their thermal, structural and rheological properties. The results were contrasted with traditional commercial starch sources (potato, cassava and corn). From the thermogravimetric results (TG/DTG), D. piperifolia starch obtained the highest thermal stability of the samples, except for potato starch. Furthermore, using differential scanning calorimetry and viscoamylograph profiles (RVA), it was found that the Dioscoreaceas starches presented a higher onset (To) temperature and susceptibility to retrogradation. They also showed lower values in relation to relative crystallinity, which was calculated from their X-ray patterns and tendency to white (L*) colour. The shapes of the Discoreaceas starch granules were determined using electron microscopy; it was found that as the potato starch the Dioscoreaceas starches showed a wide range of particle size. |
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Palavras-Chave: |
Propriedade estrutural; Propriedade térmica; Rheological behaviour; Thermogravimetric profile; Unusual starch source; Yam native starch. |
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Thesagro: |
Amido; Propriedade reológica. |
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Thesaurus Nal: |
Starch. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02139naa a2200301 a 4500
001 2070304
005 2017-11-23
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1007/s10973-016-5747-5$2DOI
100 1 $aHORNUNG, P. S.
245 $aBrazilian dioscoreaceas starches$bthermal, structural and rheological properties compared to commercial starches.$h[electronic resource]
260 $c2017
520 $aDetermination of the characteristics of native starches is crucial in order to select their best application in various industrial fields. Thus, two different types of nontraditional native starches from the Dioscoreaceas species (Dioscorea sp. and Dioscorea piperifolia Humb. var. Wild) were studied regarding their thermal, structural and rheological properties. The results were contrasted with traditional commercial starch sources (potato, cassava and corn). From the thermogravimetric results (TG/DTG), D. piperifolia starch obtained the highest thermal stability of the samples, except for potato starch. Furthermore, using differential scanning calorimetry and viscoamylograph profiles (RVA), it was found that the Dioscoreaceas starches presented a higher onset (To) temperature and susceptibility to retrogradation. They also showed lower values in relation to relative crystallinity, which was calculated from their X-ray patterns and tendency to white (L*) colour. The shapes of the Discoreaceas starch granules were determined using electron microscopy; it was found that as the potato starch the Dioscoreaceas starches showed a wide range of particle size.
650 $aStarch
650 $aAmido
650 $aPropriedade reológica
653 $aPropriedade estrutural
653 $aPropriedade térmica
653 $aRheological behaviour
653 $aThermogravimetric profile
653 $aUnusual starch source
653 $aYam native starch
700 1 $aCORDOBA, L. do P.
700 1 $aLAZZAROTTO, S. R. da S.
700 1 $aSCHNITZLER, E.
700 1 $aLAZZAROTTO, M.
700 1 $aRIBANI, R. H.
773 $tJournal of Thermal Analysis and Calorimetry$gv. 127, n. 3, p. 1869-1877, Mar. 2017.
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Registro original: |
Embrapa Florestas (CNPF) |
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| Registros recuperados : 38 | |
| 10. |  | LAZZAROTTO, S. R. da S.; BET, C. D.; HORNUNG, P. S.; LAZZAROTTO, M.; SCHNITZLER, E. Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch. Ukrainian Food Journal, v. 6, n. 2, p. 197-210, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 5 |
| Biblioteca(s): Embrapa Florestas. |
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| 12. | | HORNUNG, P. S.; OLIVEIRA, C. S. de; LAZZAROTTO, M.; LAZZAROTTO, S. R. da S.; SCHNITZLER, E. Investigation of the photo-oxidation of cassava starch granules: thermal, rheological and structural behaviour. Journal of Thermal Analysis and Calorimetry, v. 123, n. 3, p. 2129-2137, Mar. 2016.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
|  |
| 14. | | HORNUNG, P. S.; LAZZAROTTO, S, R. da S.; OLIVEIRA, C. S. de; LAZZAROTTO, M.; SCHNITZLER, E. Simultaneous TG-DTA and DSC techniques on pinhão starch double modified. Brazilian Journal of Thermal Analysis, v. 7, p. 104-107, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 16. | | HORNUNG, P. S.; CORDOBA, L. do P.; LAZZAROTTO, S. R. da S.; SCHNITZLER, E.; LAZZAROTTO, M.; RIBANI, R. H. Brazilian dioscoreaceas starches: thermal, structural and rheological properties compared to commercial starches. Journal of Thermal Analysis and Calorimetry, v. 127, n. 3, p. 1869-1877, Mar. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
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| 19. | | HORNUNG, P. S.; LAZZAROTTO, S. R. da S.; BELLETTINI, M. B.; LAZZAROTTO, M.; BETA, T.; RIBANI, R. H.; SCHNITZLER, E. Novel oxidized and UV-irradiated Araucaria angustifolia pine seed starch for enhanced functional properties. Starch, v. 71, n. 3/4, 1800140, March 2019. 10 p.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 38 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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