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Registro Completo |
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
06/03/2024 |
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Data da última atualização: |
06/03/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
KAROW, M. F.; SANTOS, F. N. DOS; BIDUSKI, B.; KROLOW, A. C. R.; SILVA, F. T. DA; EL HALAL; MACAGNAN, K. L.; ZAVARESE, E. DA R.; DIAS, A. R. G.; DIAZ, P. S. |
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Afiliação: |
MARISA FERREIRA KAROW, UNIVERSIDADE FEDERAL DE PELOTAS; FELIPE NARDO DOS SANTOS, UNIVERSIDADE FEDERAL DE PELOTAS; BÁRBARA BIDUSKI, TEAGASC FOOD RESEARCH CENTRE; ANA CRISTINA RICHTER KROLOW, CPACT; FRANCINE TAVARES DA SILVA, UNIVERSIDADE FEDERAL DE PELOTAS; SHANISE LISIE MELLO EL HALAL, UNIVERSIDADE FEDERAL DE PELOTAS; KARINE LASTE MACAGNAN, UNIVERSIDADE FEDERAL DE PELOTAS; ELESSANDRA DA ROSA ZAVAREZE, UNIVERSIDADE FEDERAL DE PELOTAS; ALVARO RENATO GUERRA DIAS, UNIVERSIDADE FEDERAL DE PELOTAS; PATRÍCIA SILVA DIAZ, UNIVERSIDADE FEDERAL DE PELOTAS. |
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Título: |
Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
International Journal of Biological Macromolecules, v. 261, 2024. |
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ISSN: |
0141-8130 |
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DOI: |
https://doi.org/10.1016/j.ijbiomac.2024.129608 |
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Idioma: |
Inglês |
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Notas: |
Available online 23 January 2024. |
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Conteúdo: |
Natural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls. |
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Thesagro: |
Amido; Batata; Fermentação; Solanum Tuberosum. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02356naa a2200313 a 4500
001 2162647
005 2024-03-06
008 2024 bl uuuu u00u1 u #d
022 $a0141-8130
024 7 $ahttps://doi.org/10.1016/j.ijbiomac.2024.129608$2DOI
100 1 $aKAROW, M. F.
245 $aNatural fermentation of potato (Solanum tuberosum L.) starch$bEffect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties.$h[electronic resource]
260 $c2024
500 $aAvailable online 23 January 2024.
520 $aNatural fermentation with sun-drying is a modification that promotes the expansion capacity of starch, and its effects on potato starch have not been reported so far. The aim of this study was to evaluate the effects of the amylose content of potato (Solanum tuberosum L.) starches and natural fermentation followed by oven or sun drying on its properties. Cassava starch was also used a control. Native and fermented starches were evaluated based on their chemical composition, amylose, carboxyl and carbonyl content as well as their thermal, pasty, and morphological properties. The fermentation water was evaluated by pH and titratable acidity to control the process. Puffed balls were prepared to evaluate expandability, mass loss, porosity and texture. The fermentation intensity was greater for potato and cassava starch with low-amylose content than for potato starch with higher amylose content. In addition, the acidity of the fermentation water increased faster with cassava starch than with potato starches. The fermented potato starches with the highest amylose content had low acidity and low expansion capacity compared to the fermented potato and cassava starches with low-amylose content. Fermentation and sun-drying of low-amylose potato and cassava starches increased the expansion and reduced the hardness of the puffed balls.
650 $aAmido
650 $aBatata
650 $aFermentação
650 $aSolanum Tuberosum
700 1 $aSANTOS, F. N. DOS
700 1 $aBIDUSKI, B.
700 1 $aKROLOW, A. C. R.
700 1 $aSILVA, F. T. DA
700 1 $aEL HALAL
700 1 $aMACAGNAN, K. L.
700 1 $aZAVARESE, E. DA R.
700 1 $aDIAS, A. R. G.
700 1 $aDIAZ, P. S.
773 $tInternational Journal of Biological Macromolecules$gv. 261, 2024.
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Registro original: |
Embrapa Clima Temperado (CPACT) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Amazônia Ocidental. |
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Data corrente: |
14/12/2023 |
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Data da última atualização: |
15/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CASTRO, G. dos S.; SOUSA, T.; YAMAGISHI, M. E. B.; SILVA, G. F. da; GARRETT, R.; SOMAN, L.; KOOLEN, H. |
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Afiliação: |
GLEUCINEI DOS SANTOS CASTRO, UNIVERSIDADE DO ESTADO DO AMAZONAS; THIAGO SOUSA, UNIVERSIDADE FEDERAL DE VIÇOSA; MICHEL EDUARDO BELEZA YAMAGISHI, CNPTIA; GILVAN FERREIRA DA SILVA, CPAA; RAFAEL GARRETT, UNIVERSIDADE FEDERAL DO RIO DE JANEIRO; LÍVIA SOMAN, UNIVERSIDADE FEDERAL DE SÃO PAULO; HECTOR KOOLEN, UNIVERSIDADE DO ESTADO DO AMAZONAS. |
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Título: |
Identification of new peptaibols in the strain of Trichoderma amazonicum MMSRG 38A isolated from açaí fruit. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: BRAZILIAN CONFERENCE ON NATURAL PRODUCT (BCNP), 9.; MEETING ON MICROMOLECULAR EVOLUTION, SYSTEMATICS AND ECOLOGY (RESEM), 35., 2023, Salvador. Proceedings [...]. Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to prospect peptaibols of Trichoderma amazonicum MMSRG 38A. Among the peptaibols found were hypomuricins A3 and A4 and four new putative sequences of 14-residue peptaibols. The genome has 63 BGCS being a 14-module NRPS hybrid responsible for the biosynthesis of peptaibols. |
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Palavras-Chave: |
Fungal endophytes; Molecular Networking; Nonribosomal peptides; Peptídeos; Trichoderma amazonicum. |
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Thesagro: |
Açaí. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159786/1/RA-Identification-new-peptaibols-BCNP-2023.pdf
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Marc: |
LEADER 01206nam a2200253 a 4500
001 2159786
005 2023-12-15
008 2023 bl uuuu u00u1 u #d
100 1 $aCASTRO, G. dos S.
245 $aIdentification of new peptaibols in the strain of Trichoderma amazonicum MMSRG 38A isolated from açaí fruit.$h[electronic resource]
260 $aIn: BRAZILIAN CONFERENCE ON NATURAL PRODUCT (BCNP), 9.; MEETING ON MICROMOLECULAR EVOLUTION, SYSTEMATICS AND ECOLOGY (RESEM), 35., 2023, Salvador. Proceedings [...]. Campinas: Galoá$c2023
520 $aThe objective of this study was to prospect peptaibols of Trichoderma amazonicum MMSRG 38A. Among the peptaibols found were hypomuricins A3 and A4 and four new putative sequences of 14-residue peptaibols. The genome has 63 BGCS being a 14-module NRPS hybrid responsible for the biosynthesis of peptaibols.
650 $aAçaí
653 $aFungal endophytes
653 $aMolecular Networking
653 $aNonribosomal peptides
653 $aPeptídeos
653 $aTrichoderma amazonicum
700 1 $aSOUSA, T.
700 1 $aYAMAGISHI, M. E. B.
700 1 $aSILVA, G. F. da
700 1 $aGARRETT, R.
700 1 $aSOMAN, L.
700 1 $aKOOLEN, H.
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Embrapa Agricultura Digital (CNPTIA) |
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