Gelatinization properties of native starches and their Naegeli dextrins

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches

A hidrólise enzimática do amido pode fornecer informações importantes sobre sua estrutura granular. Amidos de mandioca, batata-doce, mandioquinha-salsa e batata foram hidrolisados por α-amilase bacteriana a 37 °C durante 48 horas, e algumas propriedades físico-químicas dos resíduos da hidrólise foram determinadas. O amido de mandioca foi o mais suscetível à enzima com 20,9% de hidrólise, enquanto o amido de batata foi o mais resistente com 5,9%. O tamanho médio dos grânulos variou de 10,8 a 23,4 μm para os amidos de mandioquinha-salsa e batata, respectivamente. Amidos de mandioca e batata-doce apresentaram um padrão de difração de raio-X tipo A, enquanto os amidos de mandioquinha-salsa e batata mostraram padrão tipo B. Todos os amidos nativos mostraram superfície granular lisa e, após hidrólise, os amidos de mandioca, batata-doce e mandioquinha-salsa mostraram alguns grânulos bastante degradados, enquanto o amido de batata apresentou sutil sinal de degradação. O teor de amilose dos amidos diminuiu com a hidrólise para os amidos de mandioca, batata-doce e mandioquinha-salsa, permanecendo inalterado para o amido de batata. Como esperado, a viscosidade intrínseca e as propriedades de pasta diminuíram para todos os amidos hidrolisados. Não houve diferença significativa entre as propriedades térmicas dos amidos nativos e hidrolisados. Estes resultados sugeriram que a hidrólise ocorreu nas áreas cristalinas e amorfas dos grânulos. O padrão de difração do tipo B e o grande tamanho dos grânulos do amido de batata podem ter contribuído para a maior resistência deste amido à hidrólise.

Características físico-químicas de amidos modificados com permanganato de potássio/ácido lático e hipoclorito de sódio/ácido lático

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Production of cyclodextrins by CGTase from Bacillus clausii using different starches as substrates

Cyclodextrins ( CDs) are cyclic oligasaccharides composed by D- glucose monomers joined by alpha- 1,4-D glicosidic linkages. The main types of CDs are alpha-,beta-and gamma-CDs consisting of cycles of six, seven, and eight glucose monomers, respectively. Their ability to form inclusion complexes is the most important characteristic, allowing their wide industrial application. The physical property of the CD-complexed compound can be altered to improve stability, volatility, solubility, or bio-availability. The cyclomaltodextrin glucanotransferase ( CGTase, EC 2.4.1.19) is an enzyme capable of converting starch into CD molecules. In this work, the CGTase produced by Bacillus clausii strain E16 was used to produce CD from maltodextrin and different starches ( commercial soluble starch, corn, cassava, sweet potato, and waxy corn starches) as substrates. It was observed that the substrate sources influence the kind of CD obtained and that this CGTase displays a beta- CGTase action, presenting a better conversion of soluble starch at 1.0%, of which 80% was converted in CDs. The ratio of total CD produced was 0: 0.89: 0.11 for alpha/beta/gamma. It was also observed that root and tuber starches were more accessible to CGTase action than seed starch under the studied conditions.

Glomus clarum e G. etunicatum: cultivo em solo e aeroponia

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

PROCESSAMENTO INDUSTRIAL DE FÉCULA DE MANDIOCA E BATATA DOCE - UM ESTUDO DE CASO

A indústria de amido vem crescendo e se aperfeiçoando nos últimos anos, levando à necessidade de produtos com características específicas que atendam as exigências do mercado, o que possibilita o processamento de matérias-primas amiláceas ainda pouco exploradas. O trabalho teve como objetivo analisar o processamento industrial de fécula de mandioca e batata doce. Através da análise da composição da raiz, fécula e bagaço, bem como do balanço de massa dos processos, objetivou-se estabelecer a eficiência de uma planta industrial de processamento de mandioca, para a obtenção de fécula de batata doce. Os resultados demonstraram que a fécula de batata doce obtida está dentro dos limites da legislação brasileira e que parte do amido não foi extraído no processamento, sendo gerado um bagaço com 79,94 % de amido e com composição semelhante ao gerado no processamento de mandioca que contém em média 80 % de amido. A comparação dos balanços de massa demonstrou uma menor eficiência da planta no processamento da batata doce (18,3% de rendimento), quando comparado com o de mandioca (25,5% de rendimento) com umidade de 13,75 % e 12,3 %, respectivamente, na fécula. A retenção de amido no bagaço indicou deficiência no processo industrial de extração independentemente da matéria-prima.

Some structural and physicochemical characteristics of tuber and root starches

Starches from six different species (cassava, arrowroot, sweet potato, yam, canna and ginger) were isolated and some structural and physicochemical characteristics analysed and correlated. Phosphorous and amylose contents were determined using a colorimetric method and measuring iodine affinity, respectively. Molecular weight distributions of starches were analysed by Sepharose CL 2B. Granular shape and size distribution were performed using an image analyser system attached to a light microscope. Swelling power was determined at 60, 70, 80 and 90 degrees C. Pasting and thermal properties were measured using a rapid viscoanalyser, and a differential scanning calorimeter, respectively. Phosphorous content varied from 0.007 to 0.031% for cassava and canna starches, respectively. Yam, canna and ginger starches displayed higher amylose contents (32.6, 31.7 and 26.5%, respectively) than cassava, arrowroot and sweet potato starches (19.8, 20.8 and 22.6%, respectively). These last three starches displayed amylose molecules of higher molecular weight than those shown for yam, canna and ginger starches. Canna starch showed higher proportions of longer branch chains of amylopectin than others starches. The size and shape of granules were quite variable among all starches and the average size of granules varied from 13.9 to 42.3 mu m for sweet potato and canna, respectively. Swelling power, pasting, and thermal properties were affected by structural characteristics of the starches.

Produção e qualidade de raiz tuberosa de cultivares de batata-doce no Oeste do Paraná

The objective of this work was to evaluate sweet potato cultivars with starch processing capability, on two cultivation periods, in the western region of Parana (Brazil). Sweet potato was grown at Marechal Candido Rondon, Parana State (24 degrees 33'40 '' S and 54 degrees 4'12 '' W), at a mean annual temperature between 14 and 28 degrees C. The experiment was designed in complete randomized blocks, in a factorial scheme of 4 cultivars (CNPH 003, CNPH 004, Brazlandia Roxa, and Brazlandia Rosada) and 2 cultivation periods (115 and 183 days), with four repetitions. The evaluated parameters were the root productivities (t ha(-1)) and the physical and chemical root composition (humidity, pH, acidity, starch, total soluble sugars and fibers). Data was submitted to all analysis of variance (Anova) and the means were compared by the Tukey test at 5% of probability, Results indicated that sweet potato yield at the cultivars was higher during the 183 day cultivation period (average of 9.14 t ha(-1)) than during the 115 day cultivation period (average of 4.25 t ha(-1)). Thus the CNPH 003 cultivar seems to be a better indication for starch extraction, due to the lowest fiber content in the root, the driest mass content and the largest yield of starch per area.

Adubação de cobertura na batata-doce com doses combinadas de nitrogênio e potássio

Balanced fertilizations with N and K often increase the performance of crops, however, when there is absence of one of these nutrients in poor soils, can reduce crop response to fertilization with the other. The objective of this work was to evaluate the productivity of sweet-potato, the amount of sweetpotato without quality, and leaf nutrients analysis, of sweet-potato crop fertilized with N and K. The trial was conducted in farming for commercial production, in Presidente Prudente, São Paulo State, during February-June 2007, in a dystrophic Ultisol of medium texture. The experimental design was a randomized complete block design, with four replications, on factorial 4 x 4: levels of 0, 30, 60 and 120 kg N ha-1 (urea source) combined with levels of 0, 30, 60 and 120 kg K2O ha-1 (KCl source), applied to 39 days after planting of the crop. The sweet-potato is responsive to topdressing application with nitrogen and potassium, however, the greatest increases in productivity occur when doses of N and K are combined. Fertilization with N and K not increase the amount of sweet-potato without quality marketing. The highest increase in productivity of sweet-potato is reached with topdressing combined with 100 kg N ha-1 plus 120 kg K2O ha-1.

Características físico-químicas e estruturais de amidos nativos e suas dextrinas Naegeli

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Características estruturais e físico-químicas de amidos obtidos de diferentes fontes botânicas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Cationização de amidos de tuberosas tropicais para fabricação de papéis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação de amidos nativos em condições de estresse adaptados ao processamento de alimentos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Comparações produtiva, econômica e energética de sistemas convencional, orgânico e biodinâmico de cultivo de batata-doce (Ipomoea batatas)

Pós-graduação em Agronomia (Energia na Agricultura) - FCA