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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: |
23/11/2017 |
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Data da última atualização: |
23/11/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SIQUEIRA, G. L. de A. de; HORNUNG, P. S.; SILVEIRA, A. C. da; LAZZAROTTO, S. R. da S.; CORDOBA, L. do P.; SCHNITZLER, E.; LAZZAROTTO, M. |
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Afiliação: |
Geisa Liandra de Andrade de Siqueira, UEPG; Polyanna Silveira Hornung, UFPR; Ana Claudia da Silveira, UFPR; Simone Rosa da Silveira Lazzarotto, UEPG; Layse do Prado Cordoba, UFPR; Egon Schnitzler, UEPG; MARCELO LAZZAROTTO, CNPF. |
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Título: |
Impact of treatment with HCL/alcoholic in the modification of corn starch. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 129, n. 3, p. 1705-1713, Dec. 2017. |
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DOI: |
10.1007/s10973-017-6299-z |
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Idioma: |
Inglês |
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Conteúdo: |
The physical, chemical, or enzymatic modified starches are well suited for industrial applications. Acid hydrolysis changes the physicochemical properties without impairing the granular structure of starch. The acid hydrolysis in alcoholic solution can recover the granule starches after modification. Starch, the most abundant carbohydrate in grains, roots and tubers, is composed by amylose and amylopectin. Corn starch represents 85% of the global starch market. The aim of this study was to evaluate the effects of soft acid, acid?ethanol and acid methanol solutions, considering its application in the paper industry. One sample remained as native. The other six samples were modified with acid, acid?ethanol and acid? methanol solutions, at concentrations of 0.1 and 0.5 mol L-1 (hydrochloric acid). The acid treatment changed the thermal (TG) and rheological (RVA) properties of the corn starch. The TG/DTG results showed shifted (up to 8 C) stability temperature ranges for the samples treated with a higher concentration of HCl in ethanol and methanol solutions. The RVA results for final viscosity of the treated samples showed an intense reduction of 1405 cP related to the native sample. DSC curves demonstrated that the treatments slightly modified the gelatinization behavior of the starch. The micrographs showed small changes in granules average diameter size after the modification process. Acid hydrolysis did not change the crystalline pattern of corn starch, and its relative crystallinity was slightly affected. According to the results obtained for the acid/alcohol, modified starches present suitable properties for their application in the paper industry. MenosThe physical, chemical, or enzymatic modified starches are well suited for industrial applications. Acid hydrolysis changes the physicochemical properties without impairing the granular structure of starch. The acid hydrolysis in alcoholic solution can recover the granule starches after modification. Starch, the most abundant carbohydrate in grains, roots and tubers, is composed by amylose and amylopectin. Corn starch represents 85% of the global starch market. The aim of this study was to evaluate the effects of soft acid, acid?ethanol and acid methanol solutions, considering its application in the paper industry. One sample remained as native. The other six samples were modified with acid, acid?ethanol and acid? methanol solutions, at concentrations of 0.1 and 0.5 mol L-1 (hydrochloric acid). The acid treatment changed the thermal (TG) and rheological (RVA) properties of the corn starch. The TG/DTG results showed shifted (up to 8 C) stability temperature ranges for the samples treated with a higher concentration of HCl in ethanol and methanol solutions. The RVA results for final viscosity of the treated samples showed an intense reduction of 1405 cP related to the native sample. DSC curves demonstrated that the treatments slightly modified the gelatinization behavior of the starch. The micrographs showed small changes in granules average diameter size after the modification process. Acid hydrolysis did not change the crystalline pattern of corn starch, and its relative cry... Mostrar Tudo |
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Palavras-Chave: |
Análise térmica; DSC; RVA; SEM; TG/DTG; XRD. |
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Thesagro: |
Amido; Milho. |
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Thesaurus Nal: |
Corn starch; Modified starch; Thermal analysis. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 02617naa a2200337 a 4500
001 2080584
005 2017-11-23
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1007/s10973-017-6299-z$2DOI
100 1 $aSIQUEIRA, G. L. de A. de
245 $aImpact of treatment with HCL/alcoholic in the modification of corn starch.$h[electronic resource]
260 $c2017
520 $aThe physical, chemical, or enzymatic modified starches are well suited for industrial applications. Acid hydrolysis changes the physicochemical properties without impairing the granular structure of starch. The acid hydrolysis in alcoholic solution can recover the granule starches after modification. Starch, the most abundant carbohydrate in grains, roots and tubers, is composed by amylose and amylopectin. Corn starch represents 85% of the global starch market. The aim of this study was to evaluate the effects of soft acid, acid?ethanol and acid methanol solutions, considering its application in the paper industry. One sample remained as native. The other six samples were modified with acid, acid?ethanol and acid? methanol solutions, at concentrations of 0.1 and 0.5 mol L-1 (hydrochloric acid). The acid treatment changed the thermal (TG) and rheological (RVA) properties of the corn starch. The TG/DTG results showed shifted (up to 8 C) stability temperature ranges for the samples treated with a higher concentration of HCl in ethanol and methanol solutions. The RVA results for final viscosity of the treated samples showed an intense reduction of 1405 cP related to the native sample. DSC curves demonstrated that the treatments slightly modified the gelatinization behavior of the starch. The micrographs showed small changes in granules average diameter size after the modification process. Acid hydrolysis did not change the crystalline pattern of corn starch, and its relative crystallinity was slightly affected. According to the results obtained for the acid/alcohol, modified starches present suitable properties for their application in the paper industry.
650 $aCorn starch
650 $aModified starch
650 $aThermal analysis
650 $aAmido
650 $aMilho
653 $aAnálise térmica
653 $aDSC
653 $aRVA
653 $aSEM
653 $aTG/DTG
653 $aXRD
700 1 $aHORNUNG, P. S.
700 1 $aSILVEIRA, A. C. da
700 1 $aLAZZAROTTO, S. R. da S.
700 1 $aCORDOBA, L. do P.
700 1 $aSCHNITZLER, E.
700 1 $aLAZZAROTTO, M.
773 $tJournal of Thermal Analysis and Calorimetry$gv. 129, n. 3, p. 1705-1713, Dec. 2017.
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Registro original: |
Embrapa Florestas (CNPF) |
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| Registros recuperados : 8 | |
| 1. |  | KUBASKI, A. L.; CORDOBA, L. do P.; RIBEIRO, L. S.; LAZZAROTTO, M.; SCHNITZLER, E. Análise térmica de diferentes amostras de amido de pinhão (Araucaria angustifolia) de diferentes regiões do sul do Brasil. Brazilian Journal of Thermal Analysis, v. 7, p. 164-167, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 3. | | LAZZAROTTO, M.; RIBEIRO, L. S.; CORDOBA, L. do P.; GODOY, R. C. B. de; SCHNITZLER, E. Thermal tool in the evaluation of the "pinhão'' (seed of Araucaria angustifolia) starch aimed agroindustrial process. Brazilian Journal of Thermal Analysis, v. 7, p. 144-147, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 4. | | HORNUNG, P. S.; CORDOBA, L. do P.; LAZZAROTTO, S. R. da S.; SCHNITZLER, E.; LAZZAROTTO, M.; RIBANI, R. H. Brazilian dioscoreaceas starches: thermal, structural and rheological properties compared to commercial starches. Journal of Thermal Analysis and Calorimetry, v. 127, n. 3, p. 1869-1877, Mar. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
|  |
| 5. | | SIQUEIRA, G. L. de A. de; BET, C. D.; CORDOBA, L. do P.; LAZZAROTTO, M.; SCHNITZLER, E. Caracterização térmica de amido e bagaço de Amaranthus cruentus. Brazilian Journal of Thermal Analysis, v. 7, p. 189-192, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 6. | | LAZZAROTTO, S. R. da S.; SIQUEIRA, G. L. de A.; CORDOBA, L. do P.; HORNUNG, P. S.; LAZZAROTTO, M.; SCHNITZLER, E. Efeitos da oxidação induzida com permanganato de potássio na modificação do amigo de milho ceroso. Brazilian Journal of Thermal Analysis, v. 7, p. 174-177, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| 7. | | SIQUEIRA, G. L. de A. de; HORNUNG, P. S.; SILVEIRA, A. C. da; LAZZAROTTO, S. R. da S.; CORDOBA, L. do P.; SCHNITZLER, E.; LAZZAROTTO, M. Impact of treatment with HCL/alcoholic in the modification of corn starch. Journal of Thermal Analysis and Calorimetry, v. 129, n. 3, p. 1705-1713, Dec. 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Florestas. |
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| 8. | | SIQUEIRA, G. L. de A. de; BET, C. D.; CORDOBA, L. do P.; LAZZAROTTO, S. R. da; LAZZAROTTO, M.; SCHNITZLER, E. Effect of treatment with hcl/alcoholic in the modification of corn starch. Brazilian Journal of Thermal Analysis, v. 7, p. 69-72, 2015. Disponível na internet. Edição dos Anais do 7º Simpósio de Análise Térmica, 2015, Bauru.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 8 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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