Bambusa vulgaris starch: Characterization and technological properties

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal de Viçosa (UFV)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorFelisberto, Mária Herminia Ferrari-
Autor(es): dc.creatorBeraldo, Antonio Ludovico-
Autor(es): dc.creatorCosta, Mariana Souza [UNESP]-
Autor(es): dc.creatorBoas, Flávia Villas [UNESP]-
Autor(es): dc.creatorFranco, Célia Maria Landi [UNESP]-
Autor(es): dc.creatorClerici, Maria Teresa Pedrosa Silva-
Data de aceite: dc.date.accessioned2022-02-22T00:33:54Z-
Data de disponibilização: dc.date.available2022-02-22T00:33:54Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2020.109102-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/201579-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/201579-
Descrição: dc.descriptionThe starch industry has grown quickly, and starch production has expanded around the world because it is a very versatile ingredient, despite limits in some foodstuffs. So, this study aimed to analyze morphology, physic and chemical characteristics of the starch extracted from three different parts (bottom, middle and top) of the young bamboo culm of B. vulgaris (SB, SM, and ST, respectively). The obtained data were evaluated by analysis of variance and Scott-Knot test (p < 0.05), and no significant difference was observed between SB, SM and ST samples. The starches presented yellowish coloration (L* > 88, a* > −0.2, and b* > 9), and SEM images showed compound granules with polyhedral shapes and average diameter of 6.55 µm; apparent amylose content of 37.45%, wherein SB and SM showed characteristics of resistant starch type 2, whereas ST was more similar to normal starch. Amylopectin presented high proportion of chains with DP 13–24 and lower proportion of long chains, corroborating with A-type crystalline pattern. The absence of a shoulder in the branch chain length distribution, suggest a perfect crystalline structure, similar to starches from D. asper and B. tuldoides. DSC shows gelatinization temperatures higher than 80 °C, lower transition temperatures and the percentage of retrogradation above 44%. The results are promising to obtain slow digesting starches, although it is necessary to evaluate the starch from other bamboo species, which may have different characteristics.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionFundo de Apoio ao Ensino, à Pesquisa e Extensão, Universidade Estadual de Campinas-
Descrição: dc.descriptionDepartment of Food Technology Federal University of Viçosa (UFV)-
Descrição: dc.descriptionSchool of Technology UNICAMP-
Descrição: dc.descriptionDepartment of Food Engineering and Technology UNESP – São Paulo University-
Descrição: dc.descriptionDepartment of Food Technology School of Food Engineering University of Campinas (UNICAMP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology UNESP – São Paulo University-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2015/196374-
Descrição: dc.descriptionFundo de Apoio ao Ensino, à Pesquisa e Extensão, Universidade Estadual de Campinas: 519292-2425/16-
Idioma: dc.languageen-
Relação: dc.relationFood Research International-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectBamboo-
Palavras-chave: dc.subjectFibers-
Palavras-chave: dc.subjectGPC-
Palavras-chave: dc.subjectPoaceae-
Palavras-chave: dc.subjectResistant starch-
Palavras-chave: dc.subjectSEM-
Título: dc.titleBambusa vulgaris starch: Characterization and technological properties-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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