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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
29/12/2022 |
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Data da última atualização: |
13/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, T. B. dos; FREIRE NETO, R. da S.; COLLANTES, N. F.; CHÁVEZ, D. W. H.; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de. |
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Afiliação: |
THAÍS BARBOSA DOS SANTOS, Universidade Federal Rural do Rio de Janeiro; RAIMUNDO DA SILVA FREIRE NETO, Universidade Federal Rural do Rio de Janeiro; NATHALIA FERREIRA COLLANTES, Universidade Federal Rural do Rio de Janeiro; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Exploring starches from varied sorghum genotypes compared to commercial maize starch. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Process Engineering, e14251, 2022. |
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DOI: |
https://doi.org/10.1111/jfpe.14251 |
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Idioma: |
Inglês |
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Conteúdo: |
Sorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation. |
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Palavras-Chave: |
Isolation; Pearson's correlation. |
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Thesagro: |
Amido; Genótipo; Milho; Sorgo; Viscosidade. |
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Thesaurus Nal: |
Pastes; Starch; Swelling (materials); Viscosity. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1150465/1/Exploring-starches-from-varied-sorghum-genotypes.pdf
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Marc: |
LEADER 02218naa a2200325 a 4500
001 2150465
005 2023-12-13
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpe.14251$2DOI
100 1 $aSANTOS, T. B. dos
245 $aExploring starches from varied sorghum genotypes compared to commercial maize starch.$h[electronic resource]
260 $c2022
520 $aSorghum has been lately attracted the attention for human consumption as a glutenfree cereal rich in bioactive compounds. Sorghum starches isolated from brown (BRS305), red (BRS308), and white (CMSXS180) genotypes were compared to commercial maize starch, based on proximate composition, particle size distribution, microstructure, X-ray diffraction, amylose and total starch content, solubility index, swelling power, pasting, and thermal properties. The carbohydrate content of sorghum starch samples ranged from 98.24 to 99.23 g/100 g (dry basis). The particle size distribution of the CMSXS180 sorghum genotype was very similar to commercial maize starch. The relative crystallinity values varied from 29.83% to 30.39%. The water solubility index and swelling power of sorghum starches were lower than those of maize starch. Sorghum genotypes paste profiles were similar, but greatly differed from maize showing the highest final viscosity (4042.0?4444.5 cP) compared to maize starch (3767.5 cP) and lower gelatinization enthalpy (?H = 9?10.5 J/g) than maize starch (11.8 J/g). The results showed some distinct properties of sorghum starches when compared to maize starch, which may contribute to provide alternative uses, particularly in food products requiring very high viscosity and retrogradation.
650 $aPastes
650 $aStarch
650 $aSwelling (materials)
650 $aViscosity
650 $aAmido
650 $aGenótipo
650 $aMilho
650 $aSorgo
650 $aViscosidade
653 $aIsolation
653 $aPearson's correlation
700 1 $aFREIRE NETO, R. da S.
700 1 $aCOLLANTES, N. F.
700 1 $aCHÁVEZ, D. W. H.
700 1 $aQUEIROZ, V. A. V.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Process Engineering, e14251, 2022.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Suínos e Aves. |
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Data corrente: |
22/03/2012 |
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Data da última atualização: |
22/03/2012 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
FONSECA JÚNIOR, A. A.; MAGALHÃES, C. G.; SALES, E. B.; D'AMBROS, R. M.; ZANELLA, J. R. C.; HEINEMANN, M. B.; LEITE, R. C.; REIS, J. K. P. dos. |
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Afiliação: |
ANTONIO AUGUSTO FONSECA JÚNIOR, LANAGRO; CRISTINA GONÇALVES MAGALHÃES, LANAGRO; ERICA BRAVO SALES, LANAGRO; REGIA MARIA D'AMBROS, CEDISA; JANICE REIS CIACCI ZANELLA, CNPSA; MARCOS BRYAN HEINEMANN, UFMG; ROMULO CERQUEIRA LEITE, UFMG; JENNER KARLISSON PIMENTA DOS REIS, UFMG. |
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Título: |
Genotyping of the Pseudorabies vírus by multiplex PCR followed by restriction enzyme analysis. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
ISRN Microbiology, v. 2011. Doi:10.5402/2011/458294. |
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Idioma: |
Inglês |
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Notas: |
Projeto/Plano de Ação: 03.09.00.046. |
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Conteúdo: |
Suid herpesvirus 1 (SuHV-1) is the causative agent of Aujeszky?s disease. The infectious agent has only one serotype, but it was classified by restriction enzyme analysis of the whole genome into four genotypes, named I to IV. The aim of this study was to standardize a rapid method for genotyping SuHV-1 without virus isolation, using a multiplex-PCR followed by enzymatic restriction analysis. The complete genome of the virus was analyzed in silico to determine the restriction sites for the enzyme BamHI. Primers were designed to flank sites with emphasis on certain points of differentiation of genotypes. The standard PCRs were able to detect the SuHV-1 and also to differentiate genotypes from brain tissue of infected pigs. The BamHI-PCR is a rapid, practical, and sensitive way to genotype SuHV-1. |
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Palavras-Chave: |
PCR. |
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Thesagro: |
Genótipo; Vírus. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01560naa a2200253 a 4500
001 1919948
005 2012-03-22
008 2011 bl uuuu u00u1 u #d
100 1 $aFONSECA JÚNIOR, A. A.
245 $aGenotyping of the Pseudorabies vírus by multiplex PCR followed by restriction enzyme analysis.$h[electronic resource]
260 $c2011
500 $aProjeto/Plano de Ação: 03.09.00.046.
520 $aSuid herpesvirus 1 (SuHV-1) is the causative agent of Aujeszky?s disease. The infectious agent has only one serotype, but it was classified by restriction enzyme analysis of the whole genome into four genotypes, named I to IV. The aim of this study was to standardize a rapid method for genotyping SuHV-1 without virus isolation, using a multiplex-PCR followed by enzymatic restriction analysis. The complete genome of the virus was analyzed in silico to determine the restriction sites for the enzyme BamHI. Primers were designed to flank sites with emphasis on certain points of differentiation of genotypes. The standard PCRs were able to detect the SuHV-1 and also to differentiate genotypes from brain tissue of infected pigs. The BamHI-PCR is a rapid, practical, and sensitive way to genotype SuHV-1.
650 $aGenótipo
650 $aVírus
653 $aPCR
700 1 $aMAGALHÃES, C. G.
700 1 $aSALES, E. B.
700 1 $aD'AMBROS, R. M.
700 1 $aZANELLA, J. R. C.
700 1 $aHEINEMANN, M. B.
700 1 $aLEITE, R. C.
700 1 $aREIS, J. K. P. dos
773 $tISRN Microbiology$gv. 2011. Doi:10.5402/2011/458294.
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Embrapa Suínos e Aves (CNPSA) |
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