02573naa a2200385 a 450000100080000000500110000800800410001902400350006010000190009524501640011426000090027852014480028765000140173565000260174965000100177565000110178565000150179665000150181165300080182665300260183465300280186065300080188865300210189665300110191765300170192870000200194570000200196570000150198570000260200070000190202670000230204570000130206870000180208177300880209921033792019-01-14       2018    bl uuuu     u00u1 u    #d7 a10.1007/s10973-018-7353-12DOI1 aHORNUNG, P. S.  aBrazilian Amazon white yam (Dioscorea sp.) starchbimpact on functional properties due to chemical and physical modifications processes.h[electronic resource]  c2018  aThe functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald?de Waele and Herschel?Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively.  aDioscorea  aUltraviolet radiation  aAmido  aInhame  aOxidação  aTubérculo  aDSC  aMicrowave irradiation  aRadiação ultravioleta  aSEM  aStarch oxidation  aTG/DTG  aTuber starch1 aBARBI, R. C. T.1 aTEIXEIRA, G. L.1 aÁVILA, S.1 aSILVA, F. L. de A. da1 aLAZZAROTTO, M.1 aSILVEIRA, J. L. M.1 aBETA, T.1 aRIBANI, R. H.  tJournal of Thermal Analysis and Calorimetrygv. 134, n. 3, p. 2075-2088, Dec. 2018.