Spray-drying and extrusion processes: Effects on morphology and physicochemical characteristics of starches isolated from Peruvian carrot and cassava
| العنوان: | Spray-drying and extrusion processes: Effects on morphology and physicochemical characteristics of starches isolated from Peruvian carrot and cassava |
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| المؤلفون: | Ivo Mottin Demiate, Jay-lin Jane, Magali Leonel, Célia Maria Landi Franco, Xue-Hong Li, Thaís Paes Rodrigues dos Santos, Emerson Loli Garcia |
| المساهمون: | Universidade Estadual Paulista (Unesp), Universidade Estadual de Ponta Grossa (UEPG), Iowa State University (ISU) |
| المصدر: | Scopus Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| بيانات النشر: | Elsevier BV, 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | Manihot, Gelatinization, Starch, 02 engineering and technology, Molecular weight, Biochemistry, Thermal and pasting properties, chemistry.chemical_compound, Crystallinity, 0404 agricultural biotechnology, Structural Biology, Amylose, parasitic diseases, Food science, Desiccation, Molecular Biology, Granule (cell biology), food and beverages, 04 agricultural and veterinary sciences, General Medicine, 021001 nanoscience & nanotechnology, 040401 food science, Daucus carota, chemistry, Amylopectin, Spray drying, Extrusion, 0210 nano-technology |
| الوصف: | Made available in DSpace on 2018-12-11T17:21:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-10-15 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The Peruvian carrot and cassava starches were processed by spray-drying and extrusion processes. The amylose content, molecular weight of amylopectin, morphology, granule size, crystalline fraction, and thermal and pasting properties were investigated and compared with those native starches. The spray-dried starches showed reduction on molecular weight of amylopectin and reduction on crystallinity. This process caused change in surface granules as folds and wrinkles, and consequence reducing in granule size, when compared to native starch. There were partial gelatinization of spray-dried starches, with the development of viscosity at room temperature. The Peruvian carrot starch was most susceptible by spray-drying process. Extruded starch showed great reduction on molecular weight and complete degradation on crystalline fraction. The surface morphology of these starches showed a melting mass, due to the fully gelatinization. With these unique properties induced by both processes, the possibilities of industrial applications of these starches are significantly increased. Center for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP) Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) Department of Food Engineering Ponta Grossa State University (UEPG) Department of Food Science and Human Nutrition Food Sciences Building Iowa State University (ISU) Center for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP) Department of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP) CAPES: BEX 9551/14-0 |
| تدمد: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2018.06.070 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65e8f7e96bd08eab69f175256fa42f1b https://doi.org/10.1016/j.ijbiomac.2018.06.070 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....65e8f7e96bd08eab69f175256fa42f1b |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 01418130 |
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| DOI: | 10.1016/j.ijbiomac.2018.06.070 |