Synthesis, characterization and thermoanalytical study of native and hydrothermal modified rice starch complexes with zinc

• Ano de defesa: 2017
• Autor(a) principal: Henning, Fernanda Gabriela
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Positivo; Brasil; Pós-Graduação; Programa de Pós-Graduação em Biotecnologia Industrial; UP
• Palavras-chave em Português: Biotecnologia; Starch; Zinc; RNA Processing; CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL
• Link de acesso: https://repositorio.cruzeirodosul.edu.br/handle/123456789/2257

Starch is a macromolecule of high economic relevance and broadly applied in food production to obtain different texture and increased nutritional value. The native starch has limited applications due to its physical-chemical properties so several modification techniques have been applied to obtain starches with different texture and stability properties. Starch also has the ability to form inclusion complexes with organic molecules and metals, with increased bioavailability of these nutrients. In this context this research had the objective to obtain inclusion complexes of rice starch with zinc, since a large part of the population presents Zinc ingestion deficiency. The technique used in this work presents low environmental impact processes, to mention: neutral rice starch extraction and physical modifications: ANN (annealing) and HMT (heatmoisture treatment), with posterior complexation of these starches with Zinc. The native, modified and complexed starches where characterized in term of their physicalchemical characteristics and Zinc was quantified to determine the complexation potential of each product. Results obtained demonstrate that the native rice starch had higher complexation potential (1359 mg Kg-1 ) than the modified starches (<100 mg Kg1 ), this difference was attributed to the proteins spread over granules surface and pregelatinization of the modified starches surface after modification. The complexed starches presented different thermal and pasting properties, representing products with great differential of application. The results obtained in the present study are helpful in understanding the role of starch hydrothermal modifications on starch complexation and also presents a potential product for food enrichment obtained through environmental friendly processes.