Publicação:
Structural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structure

dc.contributor.authorRocha, Thais S. [UNESP]
dc.contributor.authorCunha, Verena A. G. [UNESP]
dc.contributor.authorJane, Jay-lin
dc.contributor.authorFranco, Celia M. L. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionIowa State Univ
dc.date.accessioned2014-05-20T14:02:03Z
dc.date.available2014-05-20T14:02:03Z
dc.date.issued2011-04-27
dc.description.abstractStructural characteristics of native and annealed Peruvian carrot (Arracacia xanthorrhiza) starches were determined and compared to those of cassava and potato starches. Peruvian carrot starch presented round and irregular shaped granules, low amylose content and B-type X-ray pattern. Amylopectin of this starch contained a large proportion of long (DP > 37) and short (DP 6-12) branched chains. These last ones may contribute to its low gelatinization temperature. After annealing, the gelatinization temperatures of all starches increased, but the Delta H and the crystallinity increased only in Peruvian carrot and potato starches. The annealing process promoted a higher exposure of Peruvian carrot amylose molecules, which were more quickly attacked by enzymes, whereas amylopectin molecules became more resistant to hydrolysis. Peruvian carrot, starch had structural characteristics that differed from those of cassava and potato starches. Annealing affected the semicrystalline structure of this starch, enhancing its crystallinity, mainly due to a better interaction between amylopectin chains.en
dc.description.affiliationUNESP São Paulo State Univ, Dept Food Technol & Engn, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.affiliationIowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA
dc.description.affiliationUnespUNESP São Paulo State Univ, Dept Food Technol & Engn, BR-15054000 Sao Jose do Rio Preto, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent4208-4216
dc.identifierhttp://dx.doi.org/10.1021/jf104923m
dc.identifier.citationJournal of Agricultural and Food Chemistry. Washington: Amer Chemical Soc, v. 59, n. 8, p. 4208-4216, 2011.
dc.identifier.doi10.1021/jf104923m
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/11449/21879
dc.identifier.wosWOS:000289613500091
dc.language.isoeng
dc.publisherAmer Chemical Soc
dc.relation.ispartofJournal of Agricultural and Food Chemistry
dc.relation.ispartofjcr3.412
dc.relation.ispartofsjr1,269
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectStarchen
dc.subjectArracacia xanthorrhizaen
dc.subjectannealingen
dc.subjectStructureen
dc.subjectAmyloseen
dc.subjectAmylopectinen
dc.titleStructural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structureen
dc.typeArtigo
dcterms.licensehttp://pubs.acs.org/page/policy/nih/index.html
dcterms.rightsHolderAmer Chemical Soc
dspace.entity.typePublication
unesp.author.lattes3990259902528302[4]
unesp.author.orcid0000-0002-4941-1463[4]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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