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Registro Completo |
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
23/11/2017 |
Data da última atualização: |
23/11/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
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. |
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. |
Título: |
Impact of treatment with HCL/alcoholic in the modification of corn starch. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 129, n. 3, p. 1705-1713, Dec. 2017. |
DOI: |
10.1007/s10973-017-6299-z |
Idioma: |
Inglês |
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 |
Palavras-Chave: |
Análise térmica; DSC; RVA; SEM; TG/DTG; XRD. |
Thesagro: |
Amido; Milho. |
Thesaurus Nal: |
Corn starch; Modified starch; Thermal analysis. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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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| Acesso ao texto completo restrito à biblioteca da Embrapa Hortaliças. Para informações adicionais entre em contato com cnph.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Hortaliças; Embrapa Recursos Genéticos e Biotecnologia. |
Data corrente: |
06/12/1996 |
Data da última atualização: |
06/12/1996 |
Autoria: |
MELLO, S. C. M.; TAKATSU, A.; LOPES, C. A. |
Afiliação: |
EMBRAPA-CNPH. |
Título: |
Escala diagramatica para avaliacao da mancha-bacteriana do tomateiro. |
Ano de publicação: |
1996 |
Fonte/Imprenta: |
Fitopatologia Brasileira, Brasilia, v.21, p.371, ago. 1996. |
Idioma: |
Português |
Notas: |
Resumo. Suplemento. |
Palavras-Chave: |
Avaliacao; Brasil; Brasilia; Diagramatic scales; Disease; Diseases; Distrito Federal; Escala diagramatica; Evaluation; Tomateiro; Tomato; Xanthomonas campestris vesicatoria. |
Thesagro: |
Bactéria; Cerrado; Doença; Lycopersicon Esculentum; Mancha Bacteriana; Tomate; Xanthomonas Vesicatoria. |
Thesaurus NAL: |
Brazil; tomatoes. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01043naa a2200397 a 4500 001 1756166 005 1996-12-06 008 1996 bl uuuu u00u1 u #d 100 1 $aMELLO, S. C. M. 245 $aEscala diagramatica para avaliacao da mancha-bacteriana do tomateiro. 260 $c1996 500 $aResumo. Suplemento. 650 $aBrazil 650 $atomatoes 650 $aBactéria 650 $aCerrado 650 $aDoença 650 $aLycopersicon Esculentum 650 $aMancha Bacteriana 650 $aTomate 650 $aXanthomonas Vesicatoria 653 $aAvaliacao 653 $aBrasil 653 $aBrasilia 653 $aDiagramatic scales 653 $aDisease 653 $aDiseases 653 $aDistrito Federal 653 $aEscala diagramatica 653 $aEvaluation 653 $aTomateiro 653 $aTomato 653 $aXanthomonas campestris vesicatoria 700 1 $aTAKATSU, A. 700 1 $aLOPES, C. A. 773 $tFitopatologia Brasileira, Brasilia$gv.21, p.371, ago. 1996.
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