Avaliação das propriedades térmicas, estruturais e reológicas de amido de milho ceroso parcialmente hidrolisado por via enzimática
Ano de defesa: | 2014 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
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 |
Programa de Pós-Graduação: |
Não Informado pela instituição
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Departamento: |
Não Informado pela instituição
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País: |
Não Informado pela instituição
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Palavras-chave em Português: | |
Link de acesso: | https://repositorio.cruzeirodosul.edu.br/handle/123456789/2578 |
Resumo: | Starch is the most important storage reserve carbohydrate in plants and it has wide uses in the industry. It is also the main energy providing source in human nutrition. Obtained from different botanical origins it can be modified on its composition in order to create a product with high value and physycochemical characteristics of interest to its purpose. Waxy starch, in turn, is virtually composed by amylopectin, with small residues of amylose. This corn starch variety was partially hydrolyzed for 12, 24 and 36 hours, in order to verify the granules behavior and to study thermal phase transitions by thermal analysis, such as DSC and TG-DTA. Our observations showed less than 6 ˚C in variation for gelatinization enthalpy and onset temperature, varying around 62 and 65 ˚C. Morphological and structural studies were performed, such as scanning electron microscopy, X-ray diffractometry and viscosity essays. It was verified that treated samples showed variation of enthalpic levels and also an increase of gelatinization temperature, possibly a reason to higher granule resistance to degradation. X-ray diffractometry analysis are within that expected, showing pattern A, and with crystallinity variation lower than 2 between samples. Treated samples showed low viscosity peak and tendency to retrogradation. Treatment showed expressive enhance in starch properties, allowing its use for industrial applications. |