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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: |
30/07/2015 |
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Data da última atualização: |
17/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
HORNUNG, P. S.; GRANZA, A. G.; OLIVEIRA, C. S. de; LAZZAROTTO, M.; SCHNITZLER, E. |
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Afiliação: |
Polyanna Silveira Hornung, UEPG; Andressa Gabardo Granza, UEPG; Cristina Soltovski de Oliveira, UEPG; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, UEPG. |
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Título: |
Study of the effects of ultraviolet light and sodium hypochlorite solutions on properties of Cassava starch granules. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Food Biophysics, v. 10, n. 3, p. 368-374, Sept. 2015. |
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DOI: |
10.1007/s11483-015-9402-7 |
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Idioma: |
Inglês |
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Conteúdo: |
In this study, samples of native cassava starch were oxidised with standard NaClO solutions (0.1, 0.2 and 0.5 mol L−1) and exposed for 1 h under UV light (UVC radiation with λ=256 nm); they were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and a decrease in the thermal stability for samples (1) and (3). The oxidative modification performed caused a decrease in the viscosity peaks (RVA), gelatinisation enthalpy (DSC) and relative crystallinity (XRD), and an increase in the average roughness (NC-AFM). The X-ray diffraction powder patterns displayed the BA^ type for all the starch granules. The colour parameters showed a slight increase in the L* value (trend to white) for the treated samples. |
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Palavras-Chave: |
Amido oxidado; Hipoclorito de sódio; Luz ultravioleta; Oxidised starch; Ultraviolet light. |
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Thesagro: |
Espécie Nativa. |
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Thesaurus Nal: |
cassava starch; sodium hypochlorite; thermal analysis. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01690naa a2200289 a 4500
001 2020932
005 2016-02-17
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1007/s11483-015-9402-7$2DOI
100 1 $aHORNUNG, P. S.
245 $aStudy of the effects of ultraviolet light and sodium hypochlorite solutions on properties of Cassava starch granules.$h[electronic resource]
260 $c2015
520 $aIn this study, samples of native cassava starch were oxidised with standard NaClO solutions (0.1, 0.2 and 0.5 mol L−1) and exposed for 1 h under UV light (UVC radiation with λ=256 nm); they were subsequently filtered, washed, dried and analysed. The thermogravimetric curves showed similar behaviour, with three main mass losses and a decrease in the thermal stability for samples (1) and (3). The oxidative modification performed caused a decrease in the viscosity peaks (RVA), gelatinisation enthalpy (DSC) and relative crystallinity (XRD), and an increase in the average roughness (NC-AFM). The X-ray diffraction powder patterns displayed the BA^ type for all the starch granules. The colour parameters showed a slight increase in the L* value (trend to white) for the treated samples.
650 $acassava starch
650 $asodium hypochlorite
650 $athermal analysis
650 $aEspécie Nativa
653 $aAmido oxidado
653 $aHipoclorito de sódio
653 $aLuz ultravioleta
653 $aOxidised starch
653 $aUltraviolet light
700 1 $aGRANZA, A. G.
700 1 $aOLIVEIRA, C. S. de
700 1 $aLAZZAROTTO, M.
700 1 $aSCHNITZLER, E.
773 $tFood Biophysics$gv. 10, n. 3, p. 368-374, Sept. 2015.
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Embrapa Florestas (CNPF) |
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| 2. |  | HORNUNG, P. S.; GRANZA, A. G.; LAZZAROTTO, S. R. da R.; RIBANI, R. H.; LAZZAROTTO, M.; SCHNITZLER, E. Thermal and rheological behavior of native and modified starch Araucaria angustifolia (pinhão). In: CONGRESSO BRASILEIRO DE ANÁLISE TÉRMICA E CALORIMETRIA, 9., 2014, Serra Negra. Trabalhos. [S.l.]: ABRATEC, 2014. 6 p. Disponibilizado online. CBRATEC.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 2 | |
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