Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels

被引：15

作者：

Izidoro, Dayane Rosalyn ^{[1
]}

Demczuk Junior, Bogdan ^{[1
]}

Isidoro Haminiuk, Charles Windson ^{[1
]}

Sierakowski, Maria Rita ^{[1
]}

Sossela de Freitas, Renato Joao ^{[1
]}

Scheer, Agnes de Paula ^{[1
]}

机构：

[1] Univ Fed Parana, PPGTA, Ctr Politecn, BR-81531990 Curitiba, Parana, Brazil

来源：

CIENCIA E AGROTECNOLOGIA | 2007年 / 31卷 / 05期

关键词：

starch; green banana; corn; microscopy; rheology;

D O I：

10.1590/S1413-70542007000500026

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the theological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The theological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.

引用

页码：1443 / 1448

页数：6

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