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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
23/11/2017 |
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Data da última atualização: |
04/01/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
LAZZAROTTO, S. R. da S.; BET, C. D.; HORNUNG, P. S.; LAZZAROTTO, M.; SCHNITZLER, E. |
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Afiliação: |
Simone Rosa da Silveira Lazzarotto, Doutoranda da UEPG; Camila Delinski Bet, UEPG; Polyanna Silveira Hornung, UFPR; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, UEPG. |
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Título: |
Induced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Ukrainian Food Journal, v. 6, n. 2, p. 197-210, 2017. |
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DOI: |
10.24263/2304- 974X-2017-6-2-3 |
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Idioma: |
Inglês |
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Conteúdo: |
Introduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically. Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO4) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis. Results and discussion. Corn starch was oxidised with KMnO4 at different concentrations (0.01; 0.02 and 0.05 mol L-1) at pH = 6.0 for 1 hour. (0.01; 0.02 and 0.05 mol L-1), pH = 6.0 for 1 hour. After filtered, washed and dried at 40 oC by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS). Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry. MenosIntroduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically. Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO4) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis. Results and discussion. Corn starch was oxidised with KMnO4 at different concentrations (0.01; 0.02 and 0.05 mol L-1) at pH = 6.0 for 1 hour. (0.01; 0.02 and 0.05 mol L-1), pH = 6.0 for 1 hour. After filtered, washed and dried at 40 oC by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with... Mostrar Tudo |
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Thesagro: |
Amido; Milho; Oxidação; Permanganato de potássio. |
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Thesaurus Nal: |
Corn starch; Oxidation; Potassium permanganate. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/167360/1/2017-MarceloL-UFJ-Induced.pdf
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Marc: |
LEADER 02682naa a2200265 a 4500
001 2080555
005 2018-01-04
008 2017 bl uuuu u00u1 u #d
024 7 $a10.24263/2304- 974X-2017-6-2-3$2DOI
100 1 $aLAZZAROTTO, S. R. da S.
245 $aInduced effects by oxidation with potassium permanganate on the thermal, morphological, colorimetric and pasting properties of corn starch.$h[electronic resource]
260 $c2017
520 $aIntroduction. Native starches are the most consumed polysaccharides in human diet. They are used in several industries as food, textile, pharmaceutic, etc. However due to some limitations starches should be modified chemically. Materials and methods. Corn starch modified with standard solutions of potassium permanganate (KMnO4) was analysed by simultaneous thermogravimetry-differential thermal analysis, differential scanning calorimetry, rapid viscoamylographic analysis, field emission gun-scanning electron microscopy/energy dispersive spectroscopy, X-ray powder diffraction and colorimetric analysis. Results and discussion. Corn starch was oxidised with KMnO4 at different concentrations (0.01; 0.02 and 0.05 mol L-1) at pH = 6.0 for 1 hour. (0.01; 0.02 and 0.05 mol L-1), pH = 6.0 for 1 hour. After filtered, washed and dried at 40 oC by 24 hours, the properties of the samples were investigated. Thermogravimetric curves showed an endothermic peak attributed to evaporation of water and two exothermic peaks, which refer to the decomposition and oxidation of organic matter until the formation of ash. A period of stability was observed, which decrease after modification. The gelatinisation of oxidised starch occurred at higher peak temperatures and also required higher gelatinisation enthalpy. The viscosity of the samples was significantly reduced and the relative crystallinity increased in proportion to the oxidant concentration used. Manganese and potassium content increased with the modification. There were no morphological changes after oxidation; however a darkening of the samples was identified due to the presence of potassium and manganese observed by energy dispersive spectroscopy (EDS). Conclusions. The obtained fluid paste with low retrogradation tendency suggests the application of oxidised starch in the paper industry.
650 $aCorn starch
650 $aOxidation
650 $aPotassium permanganate
650 $aAmido
650 $aMilho
650 $aOxidação
650 $aPermanganato de potássio
700 1 $aBET, C. D.
700 1 $aHORNUNG, P. S.
700 1 $aLAZZAROTTO, M.
700 1 $aSCHNITZLER, E.
773 $tUkrainian Food Journal$gv. 6, n. 2, p. 197-210, 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. |
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| 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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