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| 2. |  | FACCHINATTO, W. M.; SANTOS, D. M. dos; BUKZEM, A. de L.; MORAES, T. B.; HABITZREUTER, F.; AZEVEDO, E. R. de; COLNAGO, L. A.; CAMPANA-FILHO, S. P. Insight into morphological, physicochemical and spectroscopic properties of B-chitin nanocrystalline structures. Carbohydrate Polymers, v. 273, 118563, 2021. 1 - 14| Biblioteca(s): Embrapa Instrumentação. |
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| 3. | | SANTOS, D. M. dos; ASCHERI, D. P. R.; BUKZEM, A. de L.; MORAIS, C. C.; CARVALHO, C. W. P. de; ASCHERI, J. L. R. Physicochemical properties of starch from avocado seed (Persea Americana Mill). Boletim do Centro Pesquisa Processamento de Alimentos, Curitiva, v. 34, n. 2, p. 1-12, jul./dez. 2016. Boletim do CEPPA.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
20/04/2017 |
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Data da última atualização: |
24/04/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
SANTOS, D. M. dos; ASCHERI, D. P. R.; BUKZEM, A. de L.; MORAIS, C. C.; CARVALHO, C. W. P. de; ASCHERI, J. L. R. |
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Afiliação: |
Danilo Martins dos Santos, UEG; Diego Palmiro Ramirez Ascheri, UEG; Andrea de Lacerda Bukzem, UEG; Cleiber Cintra Morais, UEG; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA. |
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Título: |
Physicochemical properties of starch from avocado seed (Persea Americana Mill). |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Boletim do Centro Pesquisa Processamento de Alimentos, Curitiva, v. 34, n. 2, p. 1-12, jul./dez. 2016. |
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Idioma: |
Inglês |
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Notas: |
Boletim do CEPPA. |
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Conteúdo: |
The extraction and characterization of avocado starch isolated from seeds (Persea americana Mill) were studied. The starch was extracted by steeping, wet grinding and sedimentation process and calculated its yield. Isolated starch was then characterized for chemical composition, morphology and granules size distribution, X-ray diff raction an mid-infrared spectra, swelling powder and solubility, pasting and thermal properties and clarity and syneresis behavior. The starch yield was 42.2%. The results showed starch granules were predominantly ellipsoidal with an average granule size of 17.83 ?m. Exhibited B-type X-ray diff raction pattern with 25.7% of crystallinity, and apparent amylose content of 21.5% with similar mid-infrared spectra to other starches. Onset and peak gelatinization temperatures were 67.6 and 76.0 °C, respectively, and gelatinization enthalpy was 14.9 J/g. Starch suspensions showed peak viscosity at 4421 cP and high retrogradation tendency, which was evidenced by opaque gels and syneresis. |
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Palavras-Chave: |
Clarity and syneresis; Differential Scannig Calorimetry; Rapid Visco Analyzer; Swelling Power and solubility index; X-Rays. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01858naa a2200253 a 4500
001 2068865
005 2017-04-24
008 2016 bl uuuu u00u1 u #d
100 1 $aSANTOS, D. M. dos
245 $aPhysicochemical properties of starch from avocado seed (Persea Americana Mill).$h[electronic resource]
260 $c2016
500 $aBoletim do CEPPA.
520 $aThe extraction and characterization of avocado starch isolated from seeds (Persea americana Mill) were studied. The starch was extracted by steeping, wet grinding and sedimentation process and calculated its yield. Isolated starch was then characterized for chemical composition, morphology and granules size distribution, X-ray diff raction an mid-infrared spectra, swelling powder and solubility, pasting and thermal properties and clarity and syneresis behavior. The starch yield was 42.2%. The results showed starch granules were predominantly ellipsoidal with an average granule size of 17.83 ?m. Exhibited B-type X-ray diff raction pattern with 25.7% of crystallinity, and apparent amylose content of 21.5% with similar mid-infrared spectra to other starches. Onset and peak gelatinization temperatures were 67.6 and 76.0 °C, respectively, and gelatinization enthalpy was 14.9 J/g. Starch suspensions showed peak viscosity at 4421 cP and high retrogradation tendency, which was evidenced by opaque gels and syneresis.
653 $aClarity and syneresis
653 $aDifferential Scannig Calorimetry
653 $aRapid Visco Analyzer
653 $aSwelling Power and solubility index
653 $aX-Rays
700 1 $aASCHERI, D. P. R.
700 1 $aBUKZEM, A. de L.
700 1 $aMORAIS, C. C.
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
773 $tBoletim do Centro Pesquisa Processamento de Alimentos, Curitiva$gv. 34, n. 2, p. 1-12, jul./dez. 2016.
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