Data/hora: 05/06/2024 12:02:02

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	24/06/2014	
Data da última atualização: 	24/06/2014	
Autoria: 	DI-MEDEIROS, M. C. B.; PASCOAL, A. M.; BATISTA, K. A.; BASSINELLO, P. Z.; LIÃO, L. M.; LELES, M. I. G.; FERNANDES, K. F.	
Afiliação: 	MARIA CAROLINA B. DI-MEDEIROS, UFG; ALINE M. PASCOAL, INSTITUTO FEDERAÇÃO DE EDUCAÇÃO, Goiânia-GO; KARLA A. BATISTA, UFG; PRISCILA ZACZUK BASSINELLO, CNPAF; LUCIANO M. LIÃO, UFG; MARIA INES G. LELES, UFG; KÁTIA F. FERNANDES, UFG.	
Título: 	Rheological and biochemical properties of Solanum lycocarpum starch.	
Ano de publicação: 	2014	
Fonte/Imprenta: 	Carbohydrate Polymers, Barking, v. 104, p. 66-72, 2014.	
DOI: 	http://dx.doi.org/10.1016/j.carbpol.2014.01.023	
Idioma: 	Inglês	
Conteúdo: 	This study was conducted to evaluate the rheological and physicochemical properties of Solanum lyco-carpum starch. The thermogravimetric analysis of S. lycocarpum starch showed a typical three-step weightloss pattern. Microscopy revealed significant changes in the granule morphology after hydrothermaltreatment. Samples hydrothermally treated at 50 C for 10 min lost 52% of their crystallinity, which wasrecovered after storage for 7 days at 4 C. However, samples hydrothermally treated at 65 C were totally amorphous. This treatment was sufficient to completely disrupt the starch granule, as evidenced bythe absence of an endothermic peak in the DSC thermogram. The RVA of S. lycocarpum starch revealed 4440.7 cP peak viscosity, 2660.5 cP breakdown viscosity, 2414.1 cP final viscosity, 834.3 cP setback viscos-ity, and a pasting temperature of 49.6 C. The low content of resistant starch (10.25%) and high content ofdigestible starch (89.78%) in S. lycocarpum suggest that this starch may be a good source for the productionof hydrolysates, such as glucose syrup and its derivatives.	
Thesagro: 	Amido; Cerrado; Digestibilidade; Fruta tropical; Valor nutritivo.	
Thesaurus Nal: 	Solanum lycocarpum.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (32742-1) - UPC - AP - DD - 2014.033 -  - 2014.033 - DIS