| dc.contributor.author |
Lacerda, Luiz Gustavo |
|
| dc.contributor.author |
Azevedo, Jayme Augusto Menegassi |
|
| dc.contributor.author |
Carvalho Filho, Marco Aurélio da Silva |
|
| dc.contributor.author |
Demiate, Ivo Mottin |
|
| dc.contributor.author |
Schnitzler, Egon |
|
| dc.contributor.author |
Vandenberghe, Luciana Porto de Souza |
|
| dc.contributor.author |
Soccol, Carlos Ricardo |
|
| dc.date.accessioned |
2010-09-14T21:51:25Z |
|
| dc.date.available |
2010-09-14T21:51:25Z |
|
| dc.date.issued |
2008-11 |
|
| dc.identifier.citation |
LACERDA, L. G. et al. Thermal characterization of partially hydrolyzed cassava (manihot esculenta) starch granules. Braz. arch. biol. technol., Curitiba v. 51, n. 6, p.1209-1216, nov./dec. 2008. |
pt_BR |
| dc.identifier.uri |
http://ri.uepg.br:8080/riuepg//handle/123456789/172 |
|
| dc.description.abstract |
Cassava starch, partially hydrolyzed by fungal α-amylase, was characterized using thermal analysis, light
microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after
enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of
gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed
starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the
amorphous regions |
pt_BR |
| dc.language.iso |
English (United States) |
pt_BR |
| dc.subject |
Amylase |
pt_BR |
| dc.subject |
Cassava |
pt_BR |
| dc.subject |
Hydrolysis |
pt_BR |
| dc.subject |
Thermal analysis |
pt_BR |
| dc.title |
Thermal characterization of partially hydrolyzed cassava (manihot esculenta) starch granules |
pt_BR |
| dc.type |
Article |
pt_BR |