Characterization of starch extracted from the roots of Cissus simsiana Roem. & Schult
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2014-04
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The aim of this study was to investigate the characterization of starch from Cissus simsiana Roem. &
Schult. roots. The starch was extracted by steeping, wet grinding and sedimentation processes and its
yield was calculated. Isolated starch was then characterized for chemical composition, morphology and
granules size distribution, X-ray diffraction, mid-infrared spectra, swelling powder and solubility, pasting
and thermal properties and clarity and syneresis behavior. The starch yield, based on starch presence
in the root that can be isolated, were between 13.68% with 3.12 10-3 mg/g of carotenoids. C. simsiana
granules were predominantly ellipsoids with 50-60 mm length and 20-30 mm wide. They exhibited
B-type X-ray diffraction pattern with 41.2% of crystallinity, apparent amylose content of 26.2% and
presented similar mid-infrared spectra to other starches. Onset and peak gelatinization temperatures
were 64.2 and 68.56°C, respectively, and gelatinization enthalpy was 19.2 J/g. The apparent viscosity
profile was comparable to cassava starch, but with higher peak viscosity (6500 cP), lower set back
viscosity (600 cP) and less clear gel showing syneresis.
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Cissus simsiana, Cissus simsiana, Thermal properties, Clarity and syneresis, X-ray diffraction, Mid-infrared spectra,, Rheological properties, Propriedades reológicas, Propriedades térmicas, Claridade e sinerese, Difração de raios X, Espectro no infravermelho
Citação
RAMIREZ ASCHERI, Diego Palmiro et al. Characterization of starch extracted from the roots of Cissus simsiana Roem. & Schult. Semina: ciências agrárias, Londrina, v. 35, n. 2, p. 787, 2014.