Physicochemical Properties of Maranta (Maranta arundinacea L.) Starch

Autor(es)

Valencia, German Ayala ^[1] ; Freitas Moraes, Izabel Cristina ^[1] ; Lourenco, Rodrigo Vinicius ^[1] ; Barbosa Bittante, Ana M. Q. ^[1] ; do Amaral Sobral, Paulo Jose ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD PROPERTIES; v. 18, n. 9, p. 1990-2001, 2015.
• Citações Web of Science: 6

Resumo

Maranta (Maranta arundinacea L.) can be considered as a non-conventional raw material for starch. The objective of this work was to characterize the maranta starch. These starch granules had spherical and elongated geometries with average size of 56.60 mu m. The maranta starch presented B-type crystal, revealed by x-ray spectra, and gelatinization temperature of 65.5 degrees C as determined by thermal (differential scanning calorimetry) analysis. Maranta starch suspensions have a pseudoplastic behavior which was well described using a power law model. Storage and loss moduli increased drastically during gelatinization process, corroborating with differential scanning calorimetry results. In general, maranta starch could have numerous applications in the food industry. (AU)

• Processo FAPESP: 12/24047-3 - Propriedades físicas de filmes a base de biopolímeros reforçados com laponita
• Beneficiário: Germán Ayala Valencia
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs