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| Natura: | Artículo científico |
| Lingua: | pt |
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Universidade Federal de Goiás
2010
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=253020107006 |
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| _version_ | 1866589956756996096 |
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| author | Diego Palmiro Ramirez Ascheri |
| author_facet | Diego Palmiro Ramirez Ascheri |
| contents | CARACTERIZAÇÃO FÍSICA E FÍSICO-QUÍMICA DE RIZOMAS E AMIDO DO LÍRIO-DO-BREJO (Hedychium coronarium) Diego Palmiro Ramirez Ascheri Wellington de Souza Moura José Luis Ramírez Ascheri Carlos Wanderlei Piler de Carvalho Agrociencias paste viscosity Hedychium coronarium starch thermal property physicochemical and functional properties The objectives of this research were to evaluate the chemical composition of Hedychium coronarium rhizomes and isolate and characterize their starch by conducting physical and physicochemical analyses. The chemical composition of isolated starch granules was also determined, as well as shape, size, particle distribution size by laser diffraction, paste viscosity by rapid visco-analysis, swelling power, water solubility index, thermal property by differential scanning calorimetry, and crystallinity by X-ray diffraction. Rhizomes presented high water content and low lipids, carbohydrates, ash, protein and fiber levels. Due to its low dry matter content (17.3%), with 21.97% of starch, as well as long fibers and latex, which hamper starch extraction, the white ginger lily rhizomes are not interesting as a starch source. The isolated starch showed 99.2% purity, with 37.2% of amylase content. The starch granules presented an irregular polyhedral shape and average size of 38.2 micrometro. The crystalline structure of the starch granules was type A, which is maintained by strong internal associative forces that reduce water solubility. The starch gelatinization temperature occurs between 73.1oC and 78.7°C. The starch paste viscosity profile showed high stability at 95°C and high tendency to retrograde, suggesting its use in adhesive and food industries. 2010 artículo científico 1517-6398 https://www.redalyc.org/articulo.oa?id=253020107006 pt http://www.redalyc.org/revista.oa?id=2530 Pesquisa Agropecuária Tropical application/pdf Universidade Federal de Goiás Pesquisa Agropecuária Tropical (Brasil) Num.2 Vol.40 |
| format | Artículo científico |
| id | redalyc_253020107006 |
| language | pt |
| publishDate | 2010 |
| publisher | Universidade Federal de Goiás |
| spellingShingle | CARACTERIZAÇÃO FÍSICA E FÍSICO-QUÍMICA DE RIZOMAS E AMIDO DO LÍRIO-DO-BREJO (Hedychium coronarium) Diego Palmiro Ramirez Ascheri Agrociencias paste viscosity Hedychium coronarium starch thermal property physicochemical and functional properties CARACTERIZAÇÃO FÍSICA E FÍSICO-QUÍMICA DE RIZOMAS E AMIDO DO LÍRIO-DO-BREJO (Hedychium coronarium) Diego Palmiro Ramirez Ascheri Wellington de Souza Moura José Luis Ramírez Ascheri Carlos Wanderlei Piler de Carvalho Agrociencias paste viscosity Hedychium coronarium starch thermal property physicochemical and functional properties The objectives of this research were to evaluate the chemical composition of Hedychium coronarium rhizomes and isolate and characterize their starch by conducting physical and physicochemical analyses. The chemical composition of isolated starch granules was also determined, as well as shape, size, particle distribution size by laser diffraction, paste viscosity by rapid visco-analysis, swelling power, water solubility index, thermal property by differential scanning calorimetry, and crystallinity by X-ray diffraction. Rhizomes presented high water content and low lipids, carbohydrates, ash, protein and fiber levels. Due to its low dry matter content (17.3%), with 21.97% of starch, as well as long fibers and latex, which hamper starch extraction, the white ginger lily rhizomes are not interesting as a starch source. The isolated starch showed 99.2% purity, with 37.2% of amylase content. The starch granules presented an irregular polyhedral shape and average size of 38.2 micrometro. The crystalline structure of the starch granules was type A, which is maintained by strong internal associative forces that reduce water solubility. The starch gelatinization temperature occurs between 73.1oC and 78.7°C. The starch paste viscosity profile showed high stability at 95°C and high tendency to retrograde, suggesting its use in adhesive and food industries. 2010 artículo científico 1517-6398 https://www.redalyc.org/articulo.oa?id=253020107006 pt http://www.redalyc.org/revista.oa?id=2530 Pesquisa Agropecuária Tropical application/pdf Universidade Federal de Goiás Pesquisa Agropecuária Tropical (Brasil) Num.2 Vol.40 |
| title | CARACTERIZAÇÃO FÍSICA E FÍSICO-QUÍMICA DE RIZOMAS E AMIDO DO LÍRIO-DO-BREJO (Hedychium coronarium) |
| topic | Agrociencias paste viscosity Hedychium coronarium starch thermal property physicochemical and functional properties |
| url | https://www.redalyc.org/articulo.oa?id=253020107006 |