Data/hora: 04/06/2024 14:05:38

Biblioteca(s): | Embrapa Florestas.
Data corrente: | 30/07/2015
Data da última atualização: | 17/02/2016
Autoria: | HORNUNG, P. S.; GRANZA, A. G.; OLIVEIRA, C. S. de; LAZZAROTTO, M.; SCHNITZLER, E.
Afiliação: | Polyanna Silveira Hornung, UEPG; Andressa Gabardo Granza, UEPG; Cristina Soltovski de Oliveira, UEPG; MARCELO LAZZAROTTO, CNPF; Egon Schnitzler, UEPG.
Título: | Study of the effects of ultraviolet light and sodium hypochlorite solutions on properties of Cassava starch granules.
Ano de publicação: | 2015
Fonte/Imprenta: | Food Biophysics, v. 10, n. 3, p. 368-374, Sept. 2015.
DOI: | 10.1007/s11483-015-9402-7
Idioma: | Inglês
Conteúdo: | In this study, samples of native cassava starch were oxidised with standard NaClO solutions (0.1, 0.2 and 0.5 mol L&#8722;1) and exposed for 1 h under UV light (UVC radiation with &#955;=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.
Palavras-Chave: | Amido oxidado; Hipoclorito de sódio; Luz ultravioleta; Oxidised starch; Ultraviolet light.
Thesagro: | Espécie Nativa.
Thesaurus Nal: | cassava starch; sodium hypochlorite; thermal analysis.
Categoria do assunto: | --
Registro original: | Embrapa Florestas (CNPF)
Exemplares: | CNPF - (54012-1) - UPC - AP - DD -  -  -  - DIS