Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules
Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed al...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2008-12-01
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| Series: | Brazilian Archives of Biology and Technology |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600016 |
| _version_ | 1818514192832921600 |
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| author | Luiz Gustavo Lacerda Jayme Augusto Menegassi Azevedo Marco Aurélio da Silva Carvalho Filho Ivo Mottin Demiate Egon Schnitzler Luciana Porto de Souza Vandenberghe Carlos Ricardo Soccol |
| author_facet | Luiz Gustavo Lacerda Jayme Augusto Menegassi Azevedo Marco Aurélio da Silva Carvalho Filho Ivo Mottin Demiate Egon Schnitzler Luciana Porto de Souza Vandenberghe Carlos Ricardo Soccol |
| author_sort | Luiz Gustavo Lacerda |
| collection | DOAJ |
| description | Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.<br>Amilases fúngicas são comumente empregadas a amidos com o intuito de otimizar o rendimento de leveduras, modificar a textura de produtos panificados e prolongar a vida de prateleira do produto final. A hidrólise parcial enzimática pode auxiliar no entendimento da estrutura do amido ganular. Amido de mandioca parcialmente hidrolisado por á-amilase fúngica foi investigado utilizando-se técnicas termoanalíticas, microscopia ótica e difratometria por raios X. A degradação térmica iniciou-se a temperaturas menores após o tratamento enzimático e a análise por DSC mostrou uma próxima faixa de temperatura de gelatinização, porém, a entalpia necessária para o evento foi maior para os grânulos parcialmente hidrolisados. Os resultados sugerem que a degradação parcial do amido granular foi concentrada em regiões amorfas. |
| first_indexed | 2024-12-11T00:12:17Z |
| format | Article |
| id | doaj.art-2b4b7ae3ff1c4f7a9c48e5c28b6ff334 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-11T00:12:17Z |
| publishDate | 2008-12-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
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| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-2b4b7ae3ff1c4f7a9c48e5c28b6ff3342022-12-22T01:28:06ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242008-12-015161209121510.1590/S1516-89132008000600016Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granulesLuiz Gustavo LacerdaJayme Augusto Menegassi AzevedoMarco Aurélio da Silva Carvalho FilhoIvo Mottin DemiateEgon SchnitzlerLuciana Porto de Souza VandenbergheCarlos Ricardo SoccolCassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.<br>Amilases fúngicas são comumente empregadas a amidos com o intuito de otimizar o rendimento de leveduras, modificar a textura de produtos panificados e prolongar a vida de prateleira do produto final. A hidrólise parcial enzimática pode auxiliar no entendimento da estrutura do amido ganular. Amido de mandioca parcialmente hidrolisado por á-amilase fúngica foi investigado utilizando-se técnicas termoanalíticas, microscopia ótica e difratometria por raios X. A degradação térmica iniciou-se a temperaturas menores após o tratamento enzimático e a análise por DSC mostrou uma próxima faixa de temperatura de gelatinização, porém, a entalpia necessária para o evento foi maior para os grânulos parcialmente hidrolisados. Os resultados sugerem que a degradação parcial do amido granular foi concentrada em regiões amorfas.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600016amylasecassavahydrolysisthermal analysis |
| spellingShingle | Luiz Gustavo Lacerda Jayme Augusto Menegassi Azevedo Marco Aurélio da Silva Carvalho Filho Ivo Mottin Demiate Egon Schnitzler Luciana Porto de Souza Vandenberghe Carlos Ricardo Soccol Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules Brazilian Archives of Biology and Technology amylase cassava hydrolysis thermal analysis |
| title | Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules |
| title_full | Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules |
| title_fullStr | Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules |
| title_full_unstemmed | Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules |
| title_short | Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules |
| title_sort | thermal characterization of partially hydrolyzed cassava manihot esculenta starch granules |
| topic | amylase cassava hydrolysis thermal analysis |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600016 |
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