02058naa a2200337 a 450000100080000000500110000800800410001902400460006010000190010624501430012526000090026852010380027765000140131565000110132965000200134065000110136065000100137165000120138165000200139365300370141365300270145065300380147765300240151570000150153970000190155470000280157370000290160170000190163070000180164977300530166720806152017-11-23       2017    bl uuuu     u00u1 u    #d7 adx.doi.org/10.1016/j.tca.2017.01.0062DOI1 aHORNUNG, P. S.  aEnhancement of the functional properties of Dioscoreaceas native starchesbmixture as a green modification process.h[electronic resource]  c2017  aTo study the effect of the mixing, three types of starch from Dioscorea sp., Dioscorea piperifolia Humb.var. Wild. and Dioscorea Trífida tubers were mixed in different proportions and their thermal, structuraland rheological properties were characterised. Using thermogravimetric (TG) and differential thermalanalysis (DTA) it was found that all the mixed samples presented enhanced thermal stability. By differ-ential scanning calorimetry (DSC) and viscoamylograph (RVA) techniques it was verified that the amylosecontent from the D. sp. starch influenced the gelatinisation and paste properties of the mixed samples.Furthermore, using scanning electron micrograph (SEM) analysis it was possible to suggest a correlationbetween the size of the starch granules and their relative degree of crystallinity, which was calculatedby the X-ray diffraction (XRD) patterns. The colour analysis revealed that, irrespective of the proportion,the strong tendency to yellow of the native Dioscorea piperifolia predominated in the mixed samples.  aDioscorea  aMixing  aPolysaccharides  aStarch  aAmido  aMistura  aPolissacarídeo  aEnvironmentally friendly process  aModificação de amido  aProcesso ambientalmente amigável  aStarch modification1 aÁVILA, S.1 aLAZZAROTTO, M.1 aLAZZAROTTO, S. R. da S.1 aSIQUEIRA, G. L. de A. de1 aSCHNITZLER, E.1 aRIBANI, R. H.  tThermochimica Actagv. 649, p. 31-40, Mar. 2017.