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| Registros recuperados : 82 | |
| Registros recuperados : 82 | |
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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. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
16/10/2019 |
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Data da última atualização: |
16/10/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 3 |
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Autoria: |
BET, C. D.; GODOY, R. C. B. de; CORDOBA, L. P.; DEMIATE, I. M.; LACERDA, L. G.; SCHNITZLER, E. |
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Afiliação: |
Camila D. Bet, UEPG; ROSSANA CATIE BUENO DE GODOY, CNPF; Layse P. Cordoba, UEPG; Ivo M. Demiate, UEPG; Luiz G. Lacerda, UEPG; Egon Schnitzler, UEPG. |
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Título: |
Effects of "starch:water" ratio on gelatinization of pinhão starch from nine germplasm collections, measured by differential scanning calorimetry. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
International Journal of Food Studies, v. 8, p. 13-22, Oct. 2019. |
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DOI: |
10.7455/ijfs/8.2.2019.a2 |
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Idioma: |
Inglês |
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Conteúdo: |
Native starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinh?ao starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinh?ao starch showed pasting temperature in the range of 60-67 oC and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications. |
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Palavras-Chave: |
Análise térmica. |
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Thesagro: |
Amido; Gelatinização; Germoplasma; Pinhão. |
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Thesaurus NAL: |
Gelatinization; Germplasm; Pasting properties; Thermal analysis. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 02293naa a2200301 a 4500
001 2113149
005 2019-10-16
008 2019 bl uuuu u00u1 u #d
024 7 $a10.7455/ijfs/8.2.2019.a2$2DOI
100 1 $aBET, C. D.
245 $aEffects of "starch$bwater" ratio on gelatinization of pinhão starch from nine germplasm collections, measured by differential scanning calorimetry.$h[electronic resource]
260 $c2019
520 $aNative starch was extracted from nine germplasm collections of Araucaria angustifolia seeds in aqueous medium and they were characterized by Pasting Properties (RVA), X-ray Powder Diffractometry (XRD) and Scanning Electron Microscopy (SEM). The gelatinization process of each sample was evaluated at different ratios of starch:water by Differential Scanning Calorimetry (DSC). A slight displacement in the gelatinization curves was observed for the pinh?ao starches prepared with different amounts of water. With an increase in water content, most of the samples presented a decrease in the peak, the conclusion temperatures, and the range of gelatinization temperatures, while the enthalpy did not follow a standard behavior. A displacement or a narrowing of the gelatinization temperature range occurred with increasing water content. Pinh?ao starch showed pasting temperature in the range of 60-67 oC and there were differences in the pasting properties and degree of relative crystallinity between the analyzed samples. The C-type diffraction pattern was found for all the samples and the morphology of starch granules was similar, with oval and round shapes. Therefore, different characteristics were found among starches from nine germplasm collections, encouraging the protection of the biological diversity of selected species, aiming at future applications.
650 $aGelatinization
650 $aGermplasm
650 $aPasting properties
650 $aThermal analysis
650 $aAmido
650 $aGelatinização
650 $aGermoplasma
650 $aPinhão
653 $aAnálise térmica
700 1 $aGODOY, R. C. B. de
700 1 $aCORDOBA, L. P.
700 1 $aDEMIATE, I. M.
700 1 $aLACERDA, L. G.
700 1 $aSCHNITZLER, E.
773 $tInternational Journal of Food Studies$gv. 8, p. 13-22, Oct. 2019.
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