Data/hora: 13/06/2024 14:20:30

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