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dc.contributor.authordos Santos, Thais Paes Rodrigues [UNESP]
dc.contributor.authorFranco, Célia Maria Landi [UNESP]
dc.contributor.authorDemiate, Ivo Mottin
dc.contributor.authorLi, Xue-Hong
dc.contributor.authorGarcia, Emerson Loli [UNESP]
dc.contributor.authorJane, Jay-lin
dc.contributor.authorLeonel, Magali [UNESP]
dc.date.accessioned2018-12-11T17:21:19Z
dc.date.available2018-12-11T17:21:19Z
dc.date.issued2018-10-15
dc.identifierhttp://dx.doi.org/10.1016/j.ijbiomac.2018.06.070
dc.identifier.citationInternational Journal of Biological Macromolecules, v. 118, p. 1346-1353.
dc.identifier.issn1879-0003
dc.identifier.issn0141-8130
dc.identifier.urihttp://hdl.handle.net/11449/176552
dc.description.abstractThe 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.en
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent1346-1353
dc.language.isoeng
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.sourceScopus
dc.subjectGelatinization
dc.subjectMolecular weight
dc.subjectThermal and pasting properties
dc.titleSpray-drying and extrusion processes: Effects on morphology and physicochemical characteristics of starches isolated from Peruvian carrot and cassavaen
dc.typeArtigo
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversidade Estadual de Ponta Grossa (UEPG)
dc.contributor.institutionIowa State University (ISU)
dc.description.affiliationCenter for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP)
dc.description.affiliationDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)
dc.description.affiliationDepartment of Food Engineering Ponta Grossa State University (UEPG)
dc.description.affiliationDepartment of Food Science and Human Nutrition Food Sciences Building Iowa State University (ISU)
dc.description.affiliationUnespCenter for Tropical Roots and Starches (CERAT) College of Agronomic Science (FCA) São Paulo State University (UNESP)
dc.description.affiliationUnespDepartment of Food Engineering and Technology Institute of Biosciences Language and Physical Sciences São Paulo State University (UNESP)
dc.identifier.doi10.1016/j.ijbiomac.2018.06.070
dc.rights.accessRightsAcesso aberto
dc.description.sponsorshipIdCAPES: BEX 9551/14-0
dc.identifier.scopus2-s2.0-85049485468
dc.identifier.file2-s2.0-85049485468.pdf
dc.identifier.lattes3739930848549194
unesp.author.lattes3739930848549194
unesp.author.orcid0000-0002-7337-6397[1]
unesp.author.orcid0000-0002-2512-7214[6]
unesp.author.orcid0000-0001-7896-2398[7]
dc.relation.ispartofsjr0,917
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