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Production and characterization of nanocrystals from different sources of starch and its application in biofilms

Grant number: 13/01500-7
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): May 01, 2013
Effective date (End): December 31, 2016
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Celia Maria Landi Franco
Grantee:Mariana Souza Costa
Home 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

Starch is a semicrystalline polymer which presents the x-ray patterns A, B and C. Starches with standard type B are more resistant to hydrolysis than the standard type A. Nanocrystals are obtained by acid hydrolysis of granular starch, and the crystalline domains of the polymer are released resulting in crystalline nanoparticles. Due to the shape of the platelets and dimensions made by the nanocrystals, these can be applied in matrix of synthetic polymers and biofilms and to improve its mechanical resistance and permeability to gases and steam. The aim of this study is to investigate the effect of the crystalline pattern of the starch in the obtainment and structural characteristics, physicochemical and molecular of nanocrystals and their application in biofilms. Starches with different crystalline patterns such as corn, potato, and cassava will be isolated and hydrolyzed with sulfuric acid to obtain the nanocrystals, which will be identified structural, molecular and physico-chemically. The ones that shows more suitable characteristics will be applied in biofilms of starch base. The mechanical properties and water vapor permeability, oxygen and carbon dioxide will be determined. From this study, it is expected to identify and differentiate the characteristics of different types of crystalline patterns (A, B, C) of the starch in the production of a nanocrystal and influences in the application in biofilms. (AU)

Scientific publications
(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)
COSTA, MARIANA SOUZA; VOLANTI, DIOGO PASCHOALINI; EIRAS GROSSMANN, MARIA VICTORIA; LANDI FRANCO, CELIA MARIA. Structural, thermal, and morphological characteristics of cassava amylodextrins. Journal of the Science of Food and Agriculture, v. 98, n. 7, p. 2751-2760, MAY 2018. Web of Science Citations: 4.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.