Effect of the B-cyclodextrin on the physicochemical properties of cereal starches

• Grant number: 12/09047-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2012
• End date: June 30, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Celia Maria Landi Franco
• Grantee: Vinicius Rubens de Biagi
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The B-cyclodextrin (B-CD),a cyclic oligosaccharide with a hydrophobic core, can form inclusion complexes with various organic and inorganic molecules. In starch, the B-CD can modify their physicochemical properties. The objective of this study is to investigate the effect of B-CD on the physicochemical properties of starches from wheat, normal corn, waxy corn and corn with high amylose. Amylose leaching, pasting properties, thermal properties, swelling factor and solubility of starches, and transparency and syneresis of starch gels with different concentrations of B-CD (1, 2, and 3%) will be evaluated. This project is part of the bigger project supported by Fapesp (proc. 2011/20387-1). (AU)