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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Structural, thermal, and morphological characteristics of cassava amylodextrins

Texto completo
Autor(es):
Costa, Mariana Souza [1] ; Volanti, Diogo Paschoalini [2] ; Eiras Grossmann, Maria Victoria [3] ; Landi Franco, Celia Maria [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] UNESP Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] UNESP Sao Paulo State Univ, Dept Chem & Environm Sci, Sao Jose Do Rio Preto, SP - Brazil
[3] Univ Estadual Londrina, Dept Food Sci & Technol UEL, Londrina, PR - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Journal of the Science of Food and Agriculture; v. 98, n. 7, p. 2751-2760, MAY 2018.
Citações Web of Science: 1
Resumo

BACKGROUNDAmylodextrins from cassava starch were obtained by acid hydrolysis, and their structural, thermal and morphological characteristics were evaluated and compared to those from potato and corn amylodextrins. RESULTSCassava starch was the most susceptible to hydrolysis due to imperfections in its crystalline structure. The crystalline patterns of amylodextrins remained unchanged, and crystallinity and peak temperature increased with hydrolysis time, whereas thermal degradation temperature decreased, independent of treatment time and starch source. Cassava amylodextrins had similar structural and morphological characteristics to those from corn amylodextrins due to their A-type crystalline arrangements. A-amylodextrins were structurally and thermally more stable than potato amylodextrins (B-type). Starch nanocrystals (SNC) were observed by transmission electron microscopy from the third day of hydrolysis in cassava amylodextrins, whereas potato and corn amylodextrins displayed SNC only on the fifth day. A-SNC displayed platelet shapes, whereas B-SNC were rounded. The SNC shape was related to the packing form and geometry of unit cells of allomorphs A and B. CONCLUSIONMicrostructures (agglomerated crystalline particles) and nanostructures (double helix organization) were observed for amylodextrins. Cassava starch was shown to be a promising material for SNC production, since it requires less hydrolysis time to obtaining more stable crystals. (c) 2017 Society of Chemical Industry (AU)

Processo FAPESP: 14/04686-7 - Caracterização de nanocristais obtidos de amidos com diferentes padrões cristalinos e sua aplicação em biofilmes
Beneficiário:Celia Maria Landi Franco
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 13/01500-7 - Produção e caracterização de nanocristais a partir de diferentes amidos e sua aplicação em biofilmes
Beneficiário:Mariana Souza Costa
Linha de fomento: Bolsas no Brasil - Doutorado