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| Registros recuperados : 3 | |
| 1. |  | SIQUEIRA, B.; PEREIRA, W. J.; BATISTA, K. A.; OOMAH, B. D.; FERNANDES, K. F.; BASSINELLO, P. Z. Influence of storage on darkening and hardening of slow- and regular-darkening carioca bean (Phaseolus vulgasris L.) genotypes. Journal of Agricultural Studies, v. 2, n. 2, p. 87-104, Sept. 2014.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 2. | | DI-MEDEIROS, M. C. B.; PASCOAL, A. M.; BATISTA, K. A.; BASSINELLO, P. Z.; LIÃO, L. M.; LELES, M. I. G.; FERNANDES, K. F. Rheological and biochemical properties of Solanum lycocarpum starch. Carbohydrate Polymers, Barking, v. 104, p. 66-72, 2014.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 3. | | PAULA, L. C.; LEMES, A. C.; VALENCIA-MEJÍA, E.; MOREIRA, B. R.; OLIVEIRA, T. S.; CAMPOS, I. T. N.; NERI, H. F. S.; BRONDANI, C.; GHEDINI, P. C.; BATISTA, K. A.; FERNANDES, K. F. Effect of extrusion and autoclaving on the biological potential of proteins and naturally-occurring peptides from common beans: Antioxidant and vasorelaxant properties Food Chemistry: X, v. 13, 100259, Mar. 2022.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| Registros recuperados : 3 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
24/06/2014 |
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Data da última atualização: |
24/06/2014 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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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. |
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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. |
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Título: |
Rheological and biochemical properties of Solanum lycocarpum starch. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Carbohydrate Polymers, Barking, v. 104, p. 66-72, 2014. |
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DOI: |
http://dx.doi.org/10.1016/j.carbpol.2014.01.023 |
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Idioma: |
Inglês |
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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. |
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Thesagro: |
Amido; Cerrado; Digestibilidade; Fruta tropical; Valor nutritivo. |
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Thesaurus NAL: |
Solanum lycocarpum. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01900naa a2200277 a 4500
001 1988796
005 2014-06-24
008 2014 bl uuuu u00u1 u #d
024 7 $ahttp://dx.doi.org/10.1016/j.carbpol.2014.01.023$2DOI
100 1 $aDI-MEDEIROS, M. C. B.
245 $aRheological and biochemical properties of Solanum lycocarpum starch.$h[electronic resource]
260 $c2014
520 $aThis 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.
650 $aSolanum lycocarpum
650 $aAmido
650 $aCerrado
650 $aDigestibilidade
650 $aFruta tropical
650 $aValor nutritivo
700 1 $aPASCOAL, A. M.
700 1 $aBATISTA, K. A.
700 1 $aBASSINELLO, P. Z.
700 1 $aLIÃO, L. M.
700 1 $aLELES, M. I. G.
700 1 $aFERNANDES, K. F.
773 $tCarbohydrate Polymers, Barking$gv. 104, p. 66-72, 2014.
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Embrapa Arroz e Feijão (CNPAF) |
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