Thermal characterization of Partially Hydrolyzed Cassava (Manihot esculenta) Starch Granules

被引：19
|
作者：
Lacerda, Luiz Gustavo [1 ]
Menegassi Azevedo, Jayme Augusto [1 ]
Carvalho Filho, Marco Aurlio da Silva [2 ]
Demiate, Ivo Mottin [3 ]
Schnitzler, Egon [3 ]
de Souza Vandenberghe, Luciana Porto [1 ]
Soccol, Carlos Ricardo [1 ]
机构：
[1] Univ Fed Parana, Div Engn Bioproc & Biotecnol, BR-81531990 Curitiba, Parana, Brazil
[2] Ctr Univ Posit, Dept Pesquisa, BR-81280330 Curitiba, Parana, Brazil
[3] Univ Estadual Ponta Grossa, Dept Engn Alimentos, BR-84030900 Ponta Grossa, PR, Brazil
来源：
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2008年 / 51卷 / 06期
关键词：
amylase; cassava; hydrolysis; thermal analysis;
D O I：
10.1590/S1516-89132008000600016
中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Cassava starch, partially hydrolyzed by fungal alpha-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.
引用
收藏
页码：1209 / 1215
页数：7
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