Introduction. Unconventional starch sources are interesting industrial alternatives, each presenting different properties. Thermal, morphological, structural and pasting characteristics from ginger starch were investigated in this study. Materials and methods. Ginger starch was extracted by aqueous process and its characteristics were analysed by thermogravimetry/derivative thermogravimetry, differential scanning calorimetry, rapid viscoamylographic analysis, scanning electron microscopy and X-ray powder diffractometry. Results and discussion. Similar thermal stability and three mass losses were found for the starch samples. Higher transition temperatures and enthalpy of gelatinisation were found for commercial sample, which was related to the longer amylopectin chains due to B-type crystallinity. Starch obtained from "doce" ginger showed the highest peak and final viscosities associated with the lowest pasting temperature, which is a interesant result for food applications, in addition to the low energy required for gelatinisation. An ellipsoidal shape and no fissures on the surface of the granules were visuallised by microscopy, and the diameter and the commercial sample had the smallest granules. A-type diffraction was obtained for doce and "forte" ginger starches, while commercial starch presented B-type pattern. The highest relative crystallinity was exhibited by the "forte" ginger starch. Conclusions. Commercial samples presented differences compared to known varieties. Interesting properties were found, highlighting the "doce" ginger variety.
Mixtures of different starches can present similar properties of chemically modified starches, lowering the industrial cost, besides to be an alternative to meet the industrial demand and consumption of natural products. Therefore, this study aims to evaluate the thermal, pasting properties and morphological characterisation of the starches from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and potato (Solanum tuberosum), in their native form and their binary mixture. The starches were isolated from aqueous method. TG/DTG showed the highest thermal stability for potato starch as well as their mixtures with sweet potato and cassava. DSC values showed that the gelatinisation enthalpy of potato starch was higher than cassava and sweet potato starches and the mixtures of the starches were physical with low chemical interaction. The mixture of cassava and potato starches showed the highest viscosity value. Relative crystallinity values were similar for cassava starch and sweet potato and lower for potato starch. The lowest values for roughness were obtained for cassava starch and their blends. The results obtained for the mixtures of starch showed an average of those values found for starches in their native form.
Uma grande variedade de oleaginosas pode ser utilizada como matéria prima na produção de biodiesel, como soja, algodão e canola entre outras. A Canola (Brassica napus) é uma espécie de oleaginosa que apresenta alto teor de lipídios, sendo largamente utilizada para esse fim em alguns países da Europa. Este trabalho teve como objetivo caracterizar os lipídios de sementes de canola cultivada em Tibagi, região dos Campos Gerais, visando uso na produção de biodiesel. Foram utilizadas sementes colhidas em lavoura comercial da safra de inverno de 2013. O sistema de extração de óleo utilizado foi extração contínua por solvente. As propriedades dos lipídios obtidos foram determinadas com relação à massa relativa de lipídios, massa específica e estabilidade oxidativa, que tiveram média de 370,4 g kg-1, 873 kg m-³, e 10,01 horas, respectivamente. A composição qualitativa de ácidos graxos foi avaliada pela Espectroscopia de Ressonância Magnética Nuclear de 1H. Pelas análises foi constatada a presença de ácidos Oleico (C18:1), Linoléico (C18:2) e Linolênico (C18:3).
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