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Study of structural characteristics of starches


Starch is constituted basically of amylose and amylopectin. It is synthesized in semi-crystalline granular structures. Characteristics such as granular size, morphology, polymorphism and enzymatic digestibility are related to chemical structure of amylose and amylopectin and how these molecules are arranged into the granule, what, in last analysis, determine the starch behavior and their applications. At last decades, studies on starch structure developed in function of new physicochemical and biological techniques and led significant scientific progress. Nevertheless, many questions are not sufficiently clear. The branch chains of amylopectin and their relationship with polymorphism, structure and morphology of starches still deserve attention as well there is still controversy about the exact location of amylose into the granule. Hydrothermal modification (annealing), acid hydrolysis, and enzymatic hydrolysis are tools that can help in understanding of starch structure. The aim of this work is to investigate the starch granule structure of different botanical origins (with different polymorphisms) by using hydrothermal modification, acid hydrolysis and enzymatic hydrolysis and the relaionship between structural characteristics of starches and their physicochemical properties. (AU)

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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
ROCHA, THAIS S.; FELIZARDO, SUELEN GLEICE; JANE, JAY-LIN; FRANCO, CELIA. M. L.. Effect of annealing on the semicrystalline structure of normal and waxy corn starches. FOOD HYDROCOLLOIDS, v. 29, n. 1, p. 93-99, . (07/07977-9)

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