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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical. |
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Data corrente: |
23/12/2025 |
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Data da última atualização: |
23/12/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, E. DE S.; LOVERA, M.; MACHADO, A. A. C.; SAMPAIO, L. M. F.; MIRANDA, K. W. E.; SILVA, A. R. A. E; BASTOS, M. do S. R.; MOREIRA, A. C. DE O. M. |
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Afiliação: |
ERIVAN DE SOUZA OLIVEIRA, UNIVERSITY OF FORTALEZA; MIGHAY LOVERA, UNIVERSIDAD CENTRAL DE VENEZUELA; ALEX ALTAIR COSTA MACHADO, STATE UNIVERSITY OF CEARÁ; LORENA MARIA FREIRE SAMPAIO, FEDERAL UNIVERSITY OF CEARÁ; KELVI WILSON EVARISTO MIRANDA, FEDERAL INSTITUTE OF EDUCATION, SCIENCE AND TECHNOLOGY, QUIXADÁ; ANGELO RONCALLI ALVES E SILVA, UNIVERSITY OF FORTALEZA; MARIA DO SOCORRO ROCHA BASTOS, CNPAT; ANA CRISTINA DE OLIVEIRA MONTEIRO MOREIRA, UNIVERSITY OF FORTALEZA. |
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Título: |
Physicochemical and structural changes of cassava starch modified by pyrodextrinization with glacial acetic acid as catalyst. |
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Ano de publicação: |
2025 |
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Fonte/Imprenta: |
Biocatalysis and Agricultural Biotechnology, 69, 103764, 2025. |
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DOI: |
https://doi.org/10.1016/j.bcab.2025.103764 |
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Idioma: |
Inglês |
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Conteúdo: |
This article aimed to produce pyrodextrins from cassava starch (Manihot esculenta C.) using glacial acetic acid (CH3COOH) and to analyze the effects of the modification on the physicochemical and structural properties. The central composite rotational design (CCRD) was carried out, using an α = ± 1.68 to generate 19 total trials (8 factorial points, 6 axial points, and 5 repetitions in the central point) to evaluate the effects of acid concentration (0.58 – 6.70 g acid/kg starch on a dry basis), temperature (100 – 200 ◦ C) and incubation time (29 – 331 min) on pyrodextrins. Pyro- conversion was carried out by spraying the acid solution on the starch powder. The response variables were available starch (AS) content and color difference ( Δ E) index. Morphological, structural, thermal, rheological, and physical characterization analyses were then carried out. Pyroconversion reduced (P < 0.05) the AS content between 4.4 ー 42.2 % with minor changes in the Δ E index, except for Pyrodextrin-12, prepared with 3.64 g/kg heated at 200 ◦ C for 180 min, the least digestible and darkest pyrodextrin. Pyrodextrins 8 and 12 were cream-yellow colored, water-soluble and low viscous materials. IR and NMR spectra of pyrodextrins showed a reduction in the presence of the α (1,4) glycosidic bond typical of starch, indicating a change in its chemical structure. CH3COOH proved to be an efficient acid for reducing the in vitro digestibility of cassava starch by pyroconversion, without drastically changing the color of pyrodextrin. MenosThis article aimed to produce pyrodextrins from cassava starch (Manihot esculenta C.) using glacial acetic acid (CH3COOH) and to analyze the effects of the modification on the physicochemical and structural properties. The central composite rotational design (CCRD) was carried out, using an α = ± 1.68 to generate 19 total trials (8 factorial points, 6 axial points, and 5 repetitions in the central point) to evaluate the effects of acid concentration (0.58 – 6.70 g acid/kg starch on a dry basis), temperature (100 – 200 ◦ C) and incubation time (29 – 331 min) on pyrodextrins. Pyro- conversion was carried out by spraying the acid solution on the starch powder. The response variables were available starch (AS) content and color difference ( Δ E) index. Morphological, structural, thermal, rheological, and physical characterization analyses were then carried out. Pyroconversion reduced (P < 0.05) the AS content between 4.4 ー 42.2 % with minor changes in the Δ E index, except for Pyrodextrin-12, prepared with 3.64 g/kg heated at 200 ◦ C for 180 min, the least digestible and darkest pyrodextrin. Pyrodextrins 8 and 12 were cream-yellow colored, water-soluble and low viscous materials. IR and NMR spectra of pyrodextrins showed a reduction in the presence of the α (1,4) glycosidic bond typical of starch, indicating a change in its chemical structure. CH3COOH proved to be an efficient acid for reducing the in vitro digestibility of cassava starch by pyroconversion, without drastically c... Mostrar Tudo |
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Palavras-Chave: |
Available starch; Glycosidic bond; Manihot sculenta; Pyroconversion; Soluble dietary fiber. |
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Thesaurus Nal: |
Digestibility. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02490naa a2200289 a 4500
001 2183188
005 2025-12-23
008 2025 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.bcab.2025.103764$2DOI
100 1 $aOLIVEIRA, E. DE S.
245 $aPhysicochemical and structural changes of cassava starch modified by pyrodextrinization with glacial acetic acid as catalyst.$h[electronic resource]
260 $c2025
520 $aThis article aimed to produce pyrodextrins from cassava starch (Manihot esculenta C.) using glacial acetic acid (CH3COOH) and to analyze the effects of the modification on the physicochemical and structural properties. The central composite rotational design (CCRD) was carried out, using an α = ± 1.68 to generate 19 total trials (8 factorial points, 6 axial points, and 5 repetitions in the central point) to evaluate the effects of acid concentration (0.58 – 6.70 g acid/kg starch on a dry basis), temperature (100 – 200 ◦ C) and incubation time (29 – 331 min) on pyrodextrins. Pyro- conversion was carried out by spraying the acid solution on the starch powder. The response variables were available starch (AS) content and color difference ( Δ E) index. Morphological, structural, thermal, rheological, and physical characterization analyses were then carried out. Pyroconversion reduced (P < 0.05) the AS content between 4.4 ー 42.2 % with minor changes in the Δ E index, except for Pyrodextrin-12, prepared with 3.64 g/kg heated at 200 ◦ C for 180 min, the least digestible and darkest pyrodextrin. Pyrodextrins 8 and 12 were cream-yellow colored, water-soluble and low viscous materials. IR and NMR spectra of pyrodextrins showed a reduction in the presence of the α (1,4) glycosidic bond typical of starch, indicating a change in its chemical structure. CH3COOH proved to be an efficient acid for reducing the in vitro digestibility of cassava starch by pyroconversion, without drastically changing the color of pyrodextrin.
650 $aDigestibility
653 $aAvailable starch
653 $aGlycosidic bond
653 $aManihot sculenta
653 $aPyroconversion
653 $aSoluble dietary fiber
700 1 $aLOVERA, M.
700 1 $aMACHADO, A. A. C.
700 1 $aSAMPAIO, L. M. F.
700 1 $aMIRANDA, K. W. E.
700 1 $aSILVA, A. R. A. E
700 1 $aBASTOS, M. do S. R.
700 1 $aMOREIRA, A. C. DE O. M.
773 $tBiocatalysis and Agricultural Biotechnology, 69, 103764, 2025.
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| 3. |  | MUZILLI, O.; OLIVEIRA, E. L.; TORNERO, M. T. Emprego da análise do solo e estimativa de doses econômicas para adubação fosfatada e potássica em cultura de milho no Estado do Paraná, Brasil. Pesquisa Agropecuária Brasileira, Brasília, v.17, n.2, p.203-209, fev. 1982. Título em inglês: Soil testing and estimation of economic rates of P and K fertilization for maize in Paraná State, Brazil.| Biblioteca(s): Embrapa Unidades Centrais. |
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