Porous waxy maize starch Thermal, structural and viscographic properties of modified granules obtained by enzyme treatment

被引：33

作者：

Malucelli, Lucca Centa ^{[1
]}

Lacerda, Luiz Gustavo ^{[1
]}

Silva da Carvalho Filho, Marco Aurelio ^{[1
]}

Rodriguez Fernandez, Daniel Ernesto ^{[2
]}

Demiate, Ivo Mottin ^{[3
]}

Oliveira, Cristina Soltovski ^{[3
]}

Schnitzler, Egon ^{[3
]}

机构：

[1] UP, BR-81280330 Curitiba, Parana, Brazil

[2] Univ Fed Rio de Janeiro, BR-21941902 Rio De Janeiro, RJ, Brazil

[3] UEPG State Univ Ponta Grossa, BR-84030900 Ponta Grossa, PR, Brazil

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2015年 / 120卷 / 01期

关键词：

Starch; Waxy maize; Amylase; Hydrolysis; Thermal analysis; RHEOLOGICAL PROPERTIES; ACID-HYDROLYSIS; GELATINIZATION; RICE;

D O I：

10.1007/s10973-015-4483-6

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

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. Waxy starch, in turn, is virtually composed by amylopectin, with very low levels of amylose. This corn starch variety was partially hydrolyzed in order to verify the granules behavior and to study thermal phase transitions by thermal analysis, such as differential scanning calorimetry and simultaneous thermogravimetry-differential thermal analysis. Morphological and structural studies were performed, such as scanning electron microscopy and X-ray diffractometry. It was verified that treated samples showed low variation of enthalpy levels and also a slight increase in gelatinization temperature, possibly due to higher granule resistance to degradation. X-ray diffractometry analysis is within that expected, showing pattern A-type. Treated samples showed low viscosity peak and tendency to retrogradation when compared to its native counterpart.

引用

页码：525 / 532

页数：8

共 30 条

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