Sugarcane starch: quantitative determination and characterization

Figueira, Joelise de Alencar; Carvalho, Priscila Hoffmann; Sato, Hélia Harumi

doi:10.1590/s0101-20612011000300040

Cited by 19 publications

(9 citation statements)

References 4 publications

(4 reference statements)

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“…Godshall et al (2004) similarly reported that corn starch produced a lower slope than potato starch because less colour developed during iodine complexation. Figueira et al (2011) also reported that equal concentrations of potato starch-I 3 À complexes were twice more absorbing than iodine complexes with sugarcane and corn starches under similar conditions. This is because the binding affinities between iodine and starch as a granule, as well as to amylose and amylopectin, differ with botanical source (Jane & Shen, 1993;Jane et al, 1999;Swanston et al, 2001;Takeda, Hizukuri, & Juliano, 1987).…”

Section: Linearitymentioning

confidence: 86%

“…Thus, potato starch has been a common starch reference used across the sugar industry, despite it being unrelated in composition or chemical properties to sugarcane or sweet sorghum starch. In strong contrast, corn starch, is considerably more similar to sugarcane and sweet sorghum starch than potato starch Figueira, Carvalho, & Sato, 2011), even having comparable amylose-to-amylopectin ratios (Chen & Chou, 1993). This is not surprising since sugarcane, sweet sorghum, and corn are all grasses (Poaceae).…”

Section: Linearitymentioning

confidence: 99%

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Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

et al. 2016

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Section: Linearitymentioning

confidence: 86%

Section: Linearitymentioning

confidence: 99%

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

et al. 2016

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“…This is despite its different polysaccharide composition (amylose to amylopectin ratios) and physical properties to sugarcane starch. Corn starch, however, is considerably more similar to sugarcane starch than potato starch (Eggleston et al, 2013b;Figueira et al, 2011), even having comparable amylose to amylopectin ratios (BeMiller & Whistler, 2009;Blake et al, 1985). This is not surprising as both sugarcane and corn belong to the grass (Poaceae) family.…”

Section: Effects Of Potato and Corn Starch Reference Materials To Crementioning

confidence: 99%

“…1B). This is attributable to the different ratios of amylose to amylopectin in corn and potato starch that are known to affect iodine binding and the respective absorbance maxima (Baldwin et al, 1944;Figueira et al, 2011). This result indicates that the type of starch reference used can affect method sensitivity and, consequently, quantification.…”

Section: Effects Of Potato and Corn Starch Reference Materials To Crementioning

confidence: 99%

Analytical evaluation of current starch methods used in the international sugar industry: Part I

2017

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Several analytical starch methods exist in the international sugar industry to mitigate starch-related processing challenges and assess the quality of traded end-products. These methods use iodometric chemistry, mostly potato starch standards, and utilize similar solubilization strategies, but had not been comprehensively compared. In this study, industrial starch methods were compared to the USDA Starch Research method using simulated raw sugars. Type of starch standard, solubilization approach, iodometric reagents, and wavelength detection affected total starch determination in simulated raw sugars. Simulated sugars containing potato starch were more accurately detected by the industrial methods, whereas those containing corn starch, a better model for sugarcane starch, were only accurately measured by the USDA Starch Research method. Use of a potato starch standard curve over-estimated starch concentrations. Among the variables studied, starch standard, solubilization approach, and wavelength detection affected the sensitivity, accuracy/precision, and limited the detection/quantification of the current industry starch methods the most.

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“…Os teores de amido nas diversas variedades de cana-de-açúcar plantadas no Brasil variam entre 150 e 600 ppm, podendo aparecer no produto final em diferentes concentrações, prejudicando a sua qualidade (Oliveira et al, 2007). Figueira et al (2011) relatam que as variedades de cana-de-açúcar RB86-7515 e SP83-2847 apresentaram um índice médio superior e médio inferior iguais a 2581 mg/kg%Brix e 1658 mg/kg%Brix, respectivamente, entre todas as variedades de cana-de-açúcar estudadas.…”

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Hidrólise enzimática do amido do caldo da cana-de-açúcar na fermentação etanólica

Parazzi

Papin²,

Belluco³

2017

Rev. CTA

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. RESUMOA cana-de-açúcar é uma das matérias-primas mais utilizada para produção de etanol. Apesar da grande variedade de matérias-primas para essa finalidade, tem-se buscado alternativas para incrementar as produções atuais. O caldo de cana-de-açúcar contém teores de amido, que variam de acordo com as características das variedades e das condições físicas, químicas e climáticas as quais essa planta foi exposta. O teor de amido do caldo da cana-de-açúcar pode também estar associado às impurezas vegetais, as infestações de pragas e aos tratos culturais empregados na lavoura.Na produção de etanol do caldo da cana-de-açúcar seu amido pode resultar em aumento da eficiência fermentativa, quando hidrolisado em açúcares simples. Este trabalho teve como objetivo verificar a possibilidade do aproveitamento do amido presente no caldo da cana-de-açúcar para a produção de etanol. As fermentações foram realizadas com caldo clarificado de alimentação das dornas, na concentração de 15° Brix, em sistema descontínuo. Foi utilizada a levedura Saccharomyces cerevisiae FT858, na concentração de 10 8 cél. mL -1 . Foram realizadas análises físico-químicas de pH, teor alcoólico, açúcares redutores totais (ART), concentração de amido, glicose, frutose e análises microbiológicas de viabilidade celular, brotamento e contaminação bacteriana. As enzimas a-amilases e glicoamilases foram inoculadas no mosto, após aquecimento até 105° C e posterior resfriamento. Os valores obtidos de eficiência fermentativa foram iguais a 68,91% e 71,50%, respectivamente, para os caldos com adição e sem adição de enzimas. A viabilidade celular da linhagem de levedura utilizada foi significativamente menor para o caldo onde não se adicionou enzimas. Palavras-chave: produção de etanol, enzimas amilolíticas, leveduras.ABSTRACT Sugarcane is one of the most commonly used raw materials for ethanol production. Despite the large variety of raw materials for this purpose, alternatives are sought to increase current productions. The sugarcane juice contains starch contents, which vary according to the varieties characteristics and the physical, chemical and climatic conditions to which this plant was exposed. Starch in sugarcane juice may also be associated with plant impurities, pest infestations and cultural practices employed in the crop. During ethanol production from sugarcane juice, this starch can result in increased fermentative efficiency, when hydrolyzed into simple sugars. The objective of this work was to verify the influence of starch present in the sugarcane juice on ethanol production. The fermentation tanks were fed with clarified juice, in the concentration of 15° Brix, in a discontinuous system. The yeast Saccharomyces cerevisiae FT858 was used at the concentration of 10 8 cells. mL -1 . Physicochemical analyzes of pH, alcoho...

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Sugarcane starch: quantitative determination and characterization

Cited by 19 publications

References 4 publications

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

Development of an analytical method to measure insoluble and soluble starch in sugarcane and sweet sorghum products

Analytical evaluation of current starch methods used in the international sugar industry: Part I

Hidrólise enzimática do amido do caldo da cana-de-açúcar na fermentação etanólica

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