Structural and physicochemical characteristics of starch from sugar cane and sweet sorghum stalks

Autor(es)

Alves, Fernanda Viginotti ^[1] ; Polesi, Luis Fernando ^[2] ; Aguiar, Claudio Lima ^[1] ; Silveira Sarmento, Silene Bruder ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Agroind Alimentos & Nutr, Escola Super Agr Luiz de Queiroz, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Sao Paulo, Ctr Energia Nucl Agr, BR-13416903 Piracicaba, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Carbohydrate Polymers; v. 111, p. 592-597, OCT 13 2014.
• Citações Web of Science: 16

Resumo

The starch present in sugar cane and sorghum juice has been considered a problem to the sugar industry. The objective of this work was to study the structural and physicochemical characteristics of the starch present in sugar cane and sweet sorghum. Sugar cane and sweet sorghum starches presented small granules (maximum 5.9 and 7.9 mu m), A-type diffraction pattern, high degree of relative crystallinity (44.4 and 42.0%), and low amylose content (17.5 and 16.4%), respectively. Sugar cane starch presented more uniformity in granule shape and size, more homogeneity in amylose chain length, higher number of long lateral chains of amylopectin, and higher susceptibility to enzymatic digestion. Besides being in higher amount in the juice, sweet sorghum starch presented lower values for thermal properties of gelatinization, as well as higher swelling factor, which can cause more problems during processing. Additional studies are needed to evaluate the variety and maturity influence on these properties. (C) 2014 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 10/52268-9 - Interferencia de polissacarideos nas analises tecnologicas do caldo de cana-de-acucar.
• Beneficiário: Silene Bruder Silveira Sarmento
• Modalidade de apoio: Auxílio à Pesquisa - Regular