Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)

被引：4

作者：

Gomes, Anida M. M. ^{[1
]}

da Silva, Paloma L. ^{[1
]}

Soares, Sandra de A. ^{[1
]}

da Silva, Claudio E. M. ^{[2
]}

Gallao, Maria I. ^{[3
]}

Germani, Rogerio ^{[4
]}

Ricardo, Nagila M. P. S. ^{[1
]}

机构：

[1] Univ Fed Ceara, Polymer Lab, Dept Organ & Inorgan Chem, BR-60125150 Fortaleza, Ceara, Brazil

[2] Univ Fed Ceara, Dept Food Technol, BR-60125150 Fortaleza, Ceara, Brazil

[3] Univ Fed Ceara, Dept Biol, BR-60125150 Fortaleza, Ceara, Brazil

[4] EMBRAPA Food Agroind, BR-29501 Rio De Janeiro, Brazil

来源：

CARBOHYDRATE POLYMERS | 2009年 / 77卷 / 04期

关键词：

Convolvulaceae; Jalap starch; Operculina tuberosa Meisn; Resin jalap; Root jalap; RESIN GLYCOSIDES; CEREAL STARCHES; GELATINIZATION; AMYLOSE; AMYLOPECTIN; ROOTS;

D O I：

10.1016/j.carbpol.2009.03.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat starch, while the stability during the cooling down was higher than potato and wheat starch. The jalap starch presented X-ray pattern of type-A, which is typical of those from wheat starch. The rheological and physico-chemical characteristics presented by this source of starch were intermediate between those from wheat and potato, which makes it a promising commercial Source to be explored, mainly in areas with food scantiness as in the Brazilian Northeast. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：885 / 890

页数：6

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