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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampFelisberto, Mária Herminia Ferrari-
dc.contributor.authorunicampBeraldo, Antônio Ludovico-
dc.contributor.authorunicampClerici, Maria Teresa Pedrosa Silva-
dc.typeArtigopt_BR
dc.titlePhysicochemical and structural properties of starch from young bamboo culm of bambusa tuldoidespt_BR
dc.contributor.authorFerrari Felisberto, Maria Herminia-
dc.contributor.authorBeraldo, Antonio Ludovico-
dc.contributor.authorCosta, Mariana Souza-
dc.contributor.authorBoas, Flavia Villas-
dc.contributor.authorLandi Franco, Celia Maria-
dc.contributor.authorPedrosa Silva Clerici, Maria Teresa-
dc.subjectCarboidratospt_BR
dc.subject.otherlanguageCarbohydratespt_BR
dc.description.abstractStarch is used in a wide variety of food and non-food industrial applications. However, in some cases, it is necessary to apply physical and/or chemical treatments to alter some properties, besides being an expensive process, it is environmentally unfriendly. So, the objective of this study was to characterize the morphology, structure, physicochemical and thermal properties of starch extracted from three different parts of the young culm (bottom-SB, middle-SM and top-ST) of B. tuldoides. The obtained data were evaluated by ANOVA and Scott-Knot test (p < 0.05). The starches presented pale yellow coloration and high luminosity (on average a* = 0.65, b* = 11.26 and L = 89.39), besides polyhedral shape and small size (on average 4.64 mu m) observed by optical (OM) and scanning electron (SEM) microscopies. The starches showed apparent amylose content similar to starches from cereals and isolated from bamboo seeds. The molecular size distribution of amylose chains corroborates with SM (33.35%) and ST (24.48%) amylose content, since they presented the highest values. The highest proportion of chains of amylopectin were observed for DP 13-24, without significant difference between the samples, which sustain with A-type polymorph presented for all the samples. Transition temperature above 81 degrees C was observed and agree with the higher proportions of amylopectin short chains. The obtained starches presented characteristics of native starches and were similar to the starches traditionally used. Thus, starch from the young culm of bamboo would be an alternative source to traditional starches, such as rice, wheat or corn, sustaining with its potential for industrial applicationspt_BR
dc.relation.ispartofFood hydrocolloidspt_BR
dc.relation.ispartofabbreviationFood hydrocoll.pt_BR
dc.publisher.cityAmsterdampt_BR
dc.publisher.countryPaíses Baixospt_BR
dc.publisherElsevierpt_BR
dc.date.issued2019-
dc.date.monthofcirculationFeb.pt_BR
dc.language.isoengpt_BR
dc.description.volume87pt_BR
dc.description.firstpage101pt_BR
dc.description.lastpage107pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0268-005Xpt_BR
dc.identifier.eissn1873-7137pt_BR
dc.identifier.doi10.1016/j.foodhyd.2018.07.032pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0268005X18306945pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsorshipFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPpt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumbernão tempt_BR
dc.description.sponsordocumentnumber2015/196374pt_BR
dc.date.available2020-04-01T15:18:44Z-
dc.date.accessioned2020-04-01T15:18:44Z-
dc.description.provenanceSubmitted by Mariana Aparecida Azevedo (mary1@unicamp.br) on 2020-04-01T15:18:44Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-07-30T19:32:45Z : No. of bitstreams: 1 000447623600012.pdf: 2364196 bytes, checksum: cabbda21ae0925eca1077b621d9080a8 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-04-01T15:18:44Z (GMT). No. of bitstreams: 0 Previous issue date: 2018en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/338332-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia Agrícolapt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordGrasspt_BR
dc.subject.keywordIndustrial applicationpt_BR
dc.subject.keywordMorphologypt_BR
dc.subject.keywordPropertiespt_BR
dc.subject.keywordSustainability environmentpt_BR
dc.identifier.source000447623600012pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.creator.orcid0000-0003-1174-1309pt_BR
dc.creator.orcidsem informaçãopt_BR
dc.type.formArtigopt_BR
dc.description.sponsorNoteThe authors are grateful to CAPES for the scholarship for Mária Herminia Ferrari Felisberto, to FAPESP (2015/196374) and FAEPEX (519292-2425/16) for the financial support, and to CNPq, PIBIC and SAE/Unicamp, for the scholarship of the students who supported along the projectpt_BR
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