Publicação: Structural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structure
dc.contributor.author | Rocha, Thais S. [UNESP] | |
dc.contributor.author | Cunha, Verena A. G. [UNESP] | |
dc.contributor.author | Jane, Jay-lin | |
dc.contributor.author | Franco, Celia M. L. [UNESP] | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Iowa State Univ | |
dc.date.accessioned | 2014-05-20T14:02:03Z | |
dc.date.available | 2014-05-20T14:02:03Z | |
dc.date.issued | 2011-04-27 | |
dc.description.abstract | Structural 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.affiliation | UNESP São Paulo State Univ, Dept Food Technol & Engn, BR-15054000 Sao Jose do Rio Preto, SP, Brazil | |
dc.description.affiliation | Iowa State Univ, Dept Food Sci & Human Nutr, Ames, IA 50011 USA | |
dc.description.affiliationUnesp | UNESP São Paulo State Univ, Dept Food Technol & Engn, BR-15054000 Sao Jose do Rio Preto, SP, Brazil | |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
dc.format.extent | 4208-4216 | |
dc.identifier | http://dx.doi.org/10.1021/jf104923m | |
dc.identifier.citation | Journal of Agricultural and Food Chemistry. Washington: Amer Chemical Soc, v. 59, n. 8, p. 4208-4216, 2011. | |
dc.identifier.doi | 10.1021/jf104923m | |
dc.identifier.issn | 0021-8561 | |
dc.identifier.uri | http://hdl.handle.net/11449/21879 | |
dc.identifier.wos | WOS:000289613500091 | |
dc.language.iso | eng | |
dc.publisher | Amer Chemical Soc | |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry | |
dc.relation.ispartofjcr | 3.412 | |
dc.relation.ispartofsjr | 1,269 | |
dc.rights.accessRights | Acesso restrito | |
dc.source | Web of Science | |
dc.subject | Starch | en |
dc.subject | Arracacia xanthorrhiza | en |
dc.subject | annealing | en |
dc.subject | Structure | en |
dc.subject | Amylose | en |
dc.subject | Amylopectin | en |
dc.title | Structural Characterization of Peruvian Carrot (Arracacia xanthorrhiza) Starch and the Effect of Annealing on Its Semicrystalline Structure | en |
dc.type | Artigo | |
dcterms.license | http://pubs.acs.org/page/policy/nih/index.html | |
dcterms.rightsHolder | Amer Chemical Soc | |
dspace.entity.type | Publication | |
unesp.author.lattes | 3990259902528302[4] | |
unesp.author.orcid | 0000-0002-4941-1463[4] | |
unesp.campus | Universidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Preto | pt |
unesp.department | Engenharia e Tecnologia de Alimentos - IBILCE | pt |
Arquivos
Licença do Pacote
1 - 2 de 2
Nenhuma Miniatura disponível
- Nome:
- license.txt
- Tamanho:
- 1.71 KB
- Formato:
- Item-specific license agreed upon to submission
- Descrição:
Nenhuma Miniatura disponível
- Nome:
- license.txt
- Tamanho:
- 1.71 KB
- Formato:
- Item-specific license agreed upon to submission
- Descrição: