Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas

Denardin, Cristiane Casagrande; Silva, Leila Picolli da

doi:10.1590/s0103-84782009005000003

Cited by 96 publications

(67 citation statements)

References 24 publications

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“…However, Denardin & Silva (2009) reported that retrogradation is a complex phenomenon and varies with several factors such as temperature, pH, starch source and presence of other components (lipids, electrolytes and sugars). Some studies have shown that as in gelatinization, some populations of amylopectin chains may promote or inhibit the retrogradation of amylopectin because of the greater or lesser formation of double helices during retrogradation (Vandeputte & Delcour, 2004).…”

Section: Source Of Variation Dfmentioning

confidence: 99%

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

et al. 2012

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RESUMO Correlação entre as propriedades nutricionais dos grãos e viscosidade de pasta de farinhas pré-gelatinizadas de arroz -vermelhoAssim como as de qualquer variedade de arroz, as características do arroz-vermelho estão sujeitas a diferenças varietais, condições de cultivo e forma de processamento, propriedades nutricionais e reológicas. Neste trabalho, determinaram-se as características nutricionais (composição centesimal e de minerais) e as propriedades de viscosidade da pasta dos grãos crus de quatro genótipos de arroz-vermelho (Tradicional, MNAPB0405, MNACE0501 e MNACH0501) e as propriedades de viscosidade de pasta de farinhas pré-gelatinizadas, obtidas em diferentes tempos de cocção (20, 30 Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flourAs with any variety of rice, red rice characteristics are subject to varietal differences, growing conditions, types of processing, and nutritional and rheological properties. This study determined the nutritional characteristics (centesimal composition and minerals) and paste viscosity properties of raw grains of four red rice genotypes (Tradicional MNAPB0405, MNACE0501 and MNACH0501) and the paste viscosity properties of pre-gelatinized flours obtained at different cooking times (20, 30 and 40 min). The main nutritional properties were correlated with the pasting properties of the pre-gelatinized flours. The samples showed differences in nutritional properties and paste viscosity. MNAPB0405 and MNACE0501 showed higher levels of fiber and fat and provided higher caloric energy than Tradicional and MNACH0501, which, in turn, showed higher levels of amylose. MNACH0501 showed higher peak viscosity (2402 cP), higher breakdown viscosity (696 cP) and a greater tendency to retrogradation (1510 cP), while Tradicional, MNAPB0405 and MNACE0501 had pasting profiles with peak viscosities varying between 855 and 1093 cP, breaking viscosity below 85 cP and retrogradation tendency between 376 and 1206 cP. The factors genotype and cooking time influenced the rheological behavior of pre-gelatinized flours, decreasing their pasting properties. The protein and amylose levels are correlated with the pasting properties and can be used as indicators of these properties in different genotypes of red rice, whether raw or processed into pre-gelatinized flours.

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Section: Source Of Variation Dfmentioning

confidence: 99%

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

et al. 2012

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“…When starch molecules are heated in water, the crystalline structure is broken and the water molecules form hydrogen bonds between amylose and amylopectin, exposing its hydroxyl groups. This causes an increase in the granule size (a swelling) and in its solubility [14]. This swelling power and solubility varies according to the starch source, providing evidence of the interaction between the starch chains within the amorphous and crystalline domains.…”

Section: Methodsmentioning

confidence: 99%

Temperature Influence in Cornstarch Gelatinization for Froth Flotation

Silva¹,

Sousa²,

Silva³

et al. 2016

IPCBEE

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Abstract. Starches are widely used as depressant in froth flotation operations in Brazil due to their efficiency, increasing the selectivity in the inverse flotation of quartz depressing iron ore. Starches market have been growing and improving in recent years, leading to better products attending the requirements of mineral industry. The major source of starch used for iron ore is the cornstarch, which need to be gelatinized, by heat or sodium hydroxide (NaOH) addition, prior its use. This stage has a direct impact on industrials costs, once the lowest consumption of NaOH in gelatinization provides better control of the pH in the froth flotation and reduce the amount of electrolytes present in the pulp. In order to evaluate the influence if the temperature in the NaOH consumption gelatinization tests were carried out with temperatures ranging from 25 to 65 °C , measuring the volume of NaOH. All tests were performed in triplicate. A linear model correlating the temperature and the NaOH need for the cornstarch gelatinization had been stablished. This model can allow mineral industries to optimize the NaOH amount used to prepare the depressant to be used in froth flotation. For example, the reduction in NaOH could easily reaches 480 L per ton of cornstarch when performing gelatinization with cornstarch solution at 35 °C when compared to 25 °C .

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“…The are several studies on the extraction and characterization of starch in literature, as well as on the relationship between the extraction processes and molecular structure of the final product (LEONEL, 2007;DENARDIN & SILVA, 2009). Studies on the optimization of the extraction process, are still an open issue in literature and is the focus of the present contribution.…”

Section: Introductionmentioning

confidence: 99%

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

et al. 2017

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ABSTRACT:The objective was to study the starch extraction process of the peach palm (Bactris gasipaes Kunth.) fruit focused on increasing yield and in preserving the quality characteristics the extracted product. Two experimental designs are carried out in order to investigate the effects of NaOH and NaHSO3 concentrations, as well as the decantation time, on the yield of starch and on product color. Firstly, a 2 3 full factorial design provided a linear model with 95% of confidence, indicating major tendencies for optimization. Secondly, a 2 2 central composite design rendered a quadratic model which allowed the maximization of yield (it 9.0% higher) without compromising the color of the product. The maximum yield of 23.90%, validated with triplicate experiments, is considerably higher than the yield of starch from other fruits reported in literature.

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Estrutura dos grânulos de amido e sua relação com propriedades físico-químicas

Cited by 96 publications

References 24 publications

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

Correlation between grain nutritional content and pasting properties of pre-gelatinized red rice flour

Temperature Influence in Cornstarch Gelatinization for Froth Flotation

STARCH EXTRACTION FROM THE PEACH PALM (Bactris gasepaes Kunth.) FRUIT: A MODEL APPROACH FOR YIELD INCREASE

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