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Recebido em 13/4/04; aceito em 16/12/04; publicado na web em 13/4/05 CASSAVA AND CORN STARCH IN MALTODEXTRIN PRODUCTION. Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with α-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not show directly the nature of the obtained oligosaccharides. Maltodextrin produced from cassava and corn starch was analysed by high performance liquid chromatography (HPLC), and the analysis showed that maltodextrin production differs according to the source of the starch. This is important in defining the application of the maltodextrin, according to its desired function.

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SUMMARYCHiCkEN fEatHER kERatiN: ExtRaCtioN, CHaRaCtERizatioN aND filMS PREPaRatioN. the objective of this study was to extract and to determine the average molecular weight, the amino acids profile, and the thermal stability of feather keratin and the basic properties of the obtained films. the extraction, carried out with an aqueous solution containing urea, 2-mercaptoethanol and surfactant (pH 9.0), allowed the extraction of 94% of the keratin presented in the dry feather. the keratin molecular weights were determined by electrophoresis and ranged from 10 to 14,000 g mol -1. thermogravimetric analyses of keratin showed that the extraction process did not change the degradation temperatures of keratin. the films of feather keratin presented lower tensile strength and about the same elongation at break than films of wool keratin cited by the literature.