Characterization of Native and Oxidized Starches of Two Varieties of Peruvian Carrot (Arracacia xanthorrhiza, B.) From Two Production Areas of Parana State, Brazil

被引:45
作者
Matsuguma, Luciana Shizue [1 ]
Lacerda, Luiz Gustavo [1 ]
Schnitzler, Egon [1 ]
da Silva Carvalho Filho, Marco Aurelio [2 ]
Landi Franco, Celia Maria [3 ]
Demiate, Ivo Mottin [1 ]
机构
[1] Univ Estadual Ponta Grossa, BR-84030900 Ponta Grossa, PR, Brazil
[2] Univ Posit, BR-81280330 Curitiba, PR, Brazil
[3] Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, Dept Engn & Tecnol Alimentos, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
关键词
Peruvian carrot varieties; starch; hydrogen peroxide; technological properties; PHYSICOCHEMICAL PROPERTIES; AMYLOSE CONTENT; GELATINIZATION; BEHAVIOR; AMYLOPECTIN; SOLUBILITY;
D O I
10.1590/S1516-89132009000300022
中图分类号
Q [生物科学];
学科分类号
07 ; 0710 ; 09 ;
摘要
Two commercial varieties of Peruvian carrot ('Amarela de Caranda' and 'Senador Amaral') were processed into flour, starch and bagasse and chemically evaluated. The starch was extracted, modified with H2O2 and characterized by the physicochemical methods. By using the methylene blue dyeing, the granules of the modified starches showed intense blue color. The carboxyl content, the reducing power and the amount of the water liberated from the pastes after the freeze-thawing were higher for the oxidized starches and their pastes were clearer than those of the native starches of the two varieties from the two production areas. The RVA viscoamylography showed that the modified starches had lower viscosities with differences between the varieties. In the thermal analysis, the temperatures of the pyrolysis were higher for the native (310.37, 299.08, 311.18 degrees C) than for the modified starches (294.16, 296.65 e 293.29 degrees C) for both the varieties. This difference could be related with the larger surface of the granules due to the partial degradation promoted by the chemical modification. In almost all results, the differences were evident between the varieties but not for the cultivation places.
引用
收藏
页码:701 / 713
页数:13
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