| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Florestas. |
|
Data corrente: |
12/09/2019 |
|
Data da última atualização: |
10/12/2019 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
SIQUEIRA, G. L. de A. de; SILVEIRA, A. C. da; LAZZAROTTO, S. R. da S.; GODOY, R. C. B. de; SCHNITZLER, E.; LAZZAROTTO, M. |
|
Afiliação: |
Geisa Liandra de Andrade de Siqueira, Mestranda da UEPG; Ana Claudia da Silveira, UFPR; Simone Rosa da Silveira Lazzarotto, Doutoranda da UEPG; ROSSANA CATIE BUENO DE GODOY, CNPF; Egon Schnitzler, UEPG; MARCELO LAZZAROTTO, CNPF. |
|
Título: |
Hydrolysis of the low gelatinization temperature Araucaria angustifolia pine seed starch. |
|
Ano de publicação: |
2019 |
|
Fonte/Imprenta: |
Journal of Thermal Analysis and Calorimetry, v. 138, n. 2, p. 1269-1278, Oct. 2019. |
|
DOI: |
10.1007/s10973-019-08180-1 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Starch is the most abundant carbohydrate found in grains, roots and tubers. Modified starches are employed to overcome most of native starch limitations in industrial applications. Pinhão is the seed of Araucaria angustifolia and starch is approximately 36% of its composition. Acid hydrolysis changes the starch physicochemical properties without impairing the granular structure. The native and hydrochloric acid- modified (0.1 and 0.5 mol L−1) pinhão starches were investigated using thermal (TG-DTA and DSC), rheological (RVA), structural (XRD and SEM) and statistical analysis (ANOVA and Tukey). The aim of this study was to evaluate the effects of acid modification of pinhão starches in aqueous solutions. The starches were chosen because of their low gelatinization temperature (below 60 °C). TG-DTA results in air atmosphere showed that treated samples presented higher thermal stability. The same analysis using nitrogen atmosphere showed similarities between the samples. DSC results indicate that highest acid concentrations promoted crystallinity reduction and losses in the internal structure of the granule. The genetic sources demonstrated different behaviors. The viscosity parameters decreased with the intensity of acid treatment. The XRD identified the type C pattern for the starches and the relative crystallinity increased according to the intensity of the acid hydrolysis. Superficial changes in the granules were observed by SEM. Therefore, modified pinhão starch has potential use for industrial applications. Further studies are necessary to extend these applications. MenosStarch is the most abundant carbohydrate found in grains, roots and tubers. Modified starches are employed to overcome most of native starch limitations in industrial applications. Pinhão is the seed of Araucaria angustifolia and starch is approximately 36% of its composition. Acid hydrolysis changes the starch physicochemical properties without impairing the granular structure. The native and hydrochloric acid- modified (0.1 and 0.5 mol L−1) pinhão starches were investigated using thermal (TG-DTA and DSC), rheological (RVA), structural (XRD and SEM) and statistical analysis (ANOVA and Tukey). The aim of this study was to evaluate the effects of acid modification of pinhão starches in aqueous solutions. The starches were chosen because of their low gelatinization temperature (below 60 °C). TG-DTA results in air atmosphere showed that treated samples presented higher thermal stability. The same analysis using nitrogen atmosphere showed similarities between the samples. DSC results indicate that highest acid concentrations promoted crystallinity reduction and losses in the internal structure of the granule. The genetic sources demonstrated different behaviors. The viscosity parameters decreased with the intensity of acid treatment. The XRD identified the type C pattern for the starches and the relative crystallinity increased according to the intensity of the acid hydrolysis. Superficial changes in the granules were observed by SEM. Therefore, modified pinhão starch has ... Mostrar Tudo |
|
Palavras-Chave: |
Amido de pinhão modificado; DSC; Modified pinhão starch; RVA; Starch structural evaluation; TG-DTA. |
|
Thesaurus Nal: |
Thermal analysis. |
|
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
|
Marc: |
null
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Florestas (CNPF) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 53 | |
| Registros recuperados : 53 | |
|
| Expressão de busca inválida. Verifique!!! |
|
|
