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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.)

Effect of ball milling on structural and physicochemical characteristics of cassava and Peruvian carrot starches

Texto completo
Autor(es):
Moraes, Jaqueline [1] ; Alves, Florence S. [1] ; Franco, Celia M. L. [1]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] UNESP Sao Paulo State Univ, Dept Food Engn & Technol, BR-15054000 Sao Paulo - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: STARCH-STÄRKE; v. 65, n. 3-4, p. 200-209, MAR 2013.
Citações Web of Science: 12
Resumo

Peruvian carrot and cassava starches were ground in a ball mill for 4, 8, 16, and 32h and their structural and physicochemical characteristics were determined. Results obtained from HPAEC-PAD, GPC, and amylose content indicated a breaking of hydrogen bounds and -(16) linkages of the starch molecules after treatment. X-ray diffractograms showed that the milling provided a reduction in the crystalline area of the starch granules. Most of the starch granules displayed agglomeration after 4h of milling, when observed under a scanning electron microscope, and after 16h a shapeless mass was observed for Peruvian carrot starch. Solubility and water absorption capacity of the starches increased with an increase in the milling time, while RVA profiles showed a progressive reduction of peak, breakdown, and final viscosities, as well as the development of initial viscosity. Gelatinization temperatures and enthalpies were reduced. Prolonged ball milling accelerated the enthalpy relaxation in both starches. These results confirmed a partial gelatinization of the starches, which was 82.6% for Peruvian carrot and 65.4% for cassava starches after 32h of milling. The Peruvian carrot starch was more affected by the ball milling because of both its lower amylose content and the defects in its crystalline structure. (AU)

Processo FAPESP: 09/12007-4 - Efeito da moagem em moinho de bola sobre as características estruturais e físico-químicas dos amidos de mandioca e mandioquinha-salsa
Beneficiário:Jaqueline de Moraes
Linha de fomento: Bolsas no Brasil - Mestrado
Processo FAPESP: 10/09942-0 - Efeito da moagem em moinho de bola sobre as características estruturais e físico-químicas dos amidos de mandioca e mandioquinha-salsa
Beneficiário:Celia Maria Landi Franco
Linha de fomento: Auxílio à Pesquisa - Regular