Functionality of cassava genotypes for waxy starch

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Federal Rural do Rio de Janeiro-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorSantos, Thaís Barbosa Dos-
Autor(es): dc.creatorde Carvalho, Carlos Wanderlei Piler-
Autor(es): dc.creatorde Oliveira, Luciana Alves-
Autor(es): dc.creatorde Oliveira, Eder Jorge-
Autor(es): dc.creatorVillas-Boas, Flávia-
Autor(es): dc.creatorFranco, Célia Maria Landi-
Autor(es): dc.creatorChávez, Davy William Hidalgo-
Data de aceite: dc.date.accessioned2025-08-21T22:49:18Z-
Data de disponibilização: dc.date.available2025-08-21T22:49:18Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1590/S1678-3921.pab2021.v56.02414-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233897-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233897-
Descrição: dc.descriptionThe objective of this work was to select cassava (Manihot esculenta) genotypes from the Brazilian germplasm bank with a functionality similar to that of waxy starch. A total of 881 genotypes were pre-selected using principal component analysis and hierarchical clustering, and their industrial potential was compared with that of the 7745-5WX waxy cassava and the WX-Maize waxy maize clones, both used as references. Two genotypes stood out: BGM0036 and BGM0083. Samples from these four genotypes were characterized by means of amylose content, scanning electron microscopy, X-ray diffraction, differential scanning calorimetry, paste viscosity, and chainlength distribution of amylopectin. The samples presented A-type crystallinity and no statistical differences (p > 0.05) regarding crystallinity degree (25.3 to 30.0), which shows similar proportions of the amylose/amylopectin fractions. No differences were observed in the microstructure of the cassava starches. Initial gelatinization temperature and amylopectin short chains presented a very strong negative correlation, indicating that a lower proportion of short chains of amylopectin results in a higher initial temperature of gelatinization. BGM0036 and BGM0083 show a low final viscosity, close to that of the waxy maize and cassava starches, being an alternative for use in different foods that require stability during freezing.-
Descrição: dc.descriptionUniversidade Federal Rural do Rio de Janeiro, BR 465, Km 7-
Descrição: dc.descriptionEmbrapa Agroindústria de Alimentos Avenida das Américas, no 29.501, Guaratiba-
Descrição: dc.descriptionEmbrapa Mandioca e Fruticultura Rua Embrapa, s/no, Caixa Postal 007-
Descrição: dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho Rua Cristóvão Colombo, no 2.265, Jardim Nazareth-
Descrição: dc.descriptionUniversidade Estadual Paulista Júlio de Mesquita Filho Rua Cristóvão Colombo, no 2.265, Jardim Nazareth-
Formato: dc.format1-10-
Idioma: dc.languageen-
Idioma: dc.languagept_BR-
Relação: dc.relationPesquisa Agropecuaria Brasileira-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectamylopectin-
Palavras-chave: dc.subjectManihot esculenta-
Palavras-chave: dc.subjectpaste viscosity-
Palavras-chave: dc.subjectPearson's correlation-
Palavras-chave: dc.subjectprincipal component analysis-
Palavras-chave: dc.subjectwaxy maize starch-
Título: dc.titleFunctionality of cassava genotypes for waxy starch-
Título: dc.titleFuncionalidade de genótipos de mandioca para amido ceroso-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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