Morphological, thermal and physicochemical characteristics of small granules starch from Mirabilis jalapa L

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Adsorption of immunoglobulin Y in supermacroporous continuous cryogel with immobilized Cu2+ ions

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch

The effect of heat-moisture treatment on structural, physicochemical, and rheological characteristics of arrowroot starch was investigated. Heat-moisture treatment was performed with starch samples conditioned to 28% moisture at 100℃ for 2, 4, 8, and 16 h. Structural and physicochemical characterization of native and modified starches, as well as rheological assays with gels of native and 4 h modified starches subjected to acid and sterilization stresses were performed. Arrowroot starch had 23.1% of amylose and a CA-type crystalline pattern that changed over the treatment time to A-type. Modified starches had higher pasting temperature and lower peak viscosity while breakdown viscosity practically disappeared, independently of the treatment time. Gelatinization temperature and crystallinity increased, while enthalpy, swelling power, and solubility decreased with the treatment. Gels from modified starches, independently of the stress conditions, were found to have more stable apparent viscosities and higher G' and G″ than gels from native starch. Heat-moisture treatment caused a reorganization of starch chains that increased molecular interactions. This increase resulted in higher paste stability and strengthened gels that showed higher resistance to shearing and heat, even after acid or sterilization conditions. A treatment time of 4 h was enough to deeply changing the physicochemical properties of starch.

Síntese e caracterização de complexos de lantanídeos pesados e ítrio(III) como o fármaco ibuprofeno no estado sólido

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Thermoanalytical study of cassava starch native and treated with hydrogen peroxide

Starch is one of the most important sources of reserve of carbohydrate in plants and the main source in the human diet due to its abundance in the nature. There no other food ingredient that can be compared with starch in terms of sheer versatility of application in the food industry. Unprocessed native starches are structurally too weak and functionally too restricted for application in today’s advanced food and industrial technologies. The main objective of this study was to compare the thermal behavior of native cassava starch and those treated with hydrogen peroxide, as well as those treated with hydrogen peroxide and ferrous sulfate. The cassava starch was extracted from cassava roots (Manihot esculenta, Crantz) and treated by standardized hydrogen peroxide (H2 O2 ) solutions at 1, 2 and 3% (with or without FeSO4 ). Investigated by using they are thermoanalytical techniques: thermogravimetry - TG, differential thermal analysis – DTA and differential scanning calorimetry - DSC, as well as optical microscopy and X-ray powder diffractometry. The results showed the steps of thermal decomposition, changes in temperatures and in gelatinization enthalpy and small changes in crystallinity of the granules.

Fatores de risco associados às perdas quantitativas e econômicas ocorridas no manejo pré-abate de suínos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Propriedades de pasta e térmicas de misturas instantâneas de farinha de soja, fécula e farelo de mandioca

The application of extrusion technology in the food industry has enabled the development of new commercial products of fast preparation, and maintaining the nutritional characteristics after the process. During this process there are changes in raw material due to the action of temperature, humidity and mechanical friction resulting in a modified product which can be used in various industrial applications. This work aimed to evaluate the effect of the composition of the raw material and operating conditions of the extrusion process on the properties of paste and thermal properties in the development of a functional instant flour of cassava and soybean. The results showed significant effects of all operating parameters on the rheological properties studied. The extruded flours showed no residual gelatinization enthalpy, suggesting that the starch in the samples was gelatinized. The experimental conditions of the smallest percentages of cassava residue (10%) and high soybean flour (25%) mixed with cassava starch, extrusion temperature of 75ºC and low screw speed (170rpm) leads to obtain instant flour with desirable characteristics.

Modificação química de amido de mandioca e aplicação em emulsão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos de modificações físicas sobre as propriedades de amido de tuberosas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de hidrogéis nanoestruturados baseados em polissacarídeo e zeólita para aplicação em sistemas de liberação controlada

Pós-graduação em Ciência dos Materiais - FEIS

Comportamento higroscópico de partes aéreas de pimenta-de-macaco (Piper aduncum L.)

Isotermas de dessorção de pimenta-de-macaco foram determinadas pelo método gravimétrico estático nas temperaturas de 35, 45 e 55 ºC, com umidade relativa variando de 5,5-81%. Três modelos matemáticos foram aplicados para analisar os dados experimentais. O modelo de GAB modificado apresentou o melhor ajuste aos dados experimentais. O calor isostérico e a entropia diferencial foram determinados pela aplicação das equações de Clausius-Clapeyron e Gibbs-Helmholtz, respectivamente. O calor isostérico e a entropia da isoterma de dessorção apresentaram comportamento similar. A teoria da compensação entalpia-entropia foi aplicada às isotermas indicando que o mecanismo de dessorção de umidade das partes aéreas de pimenta-de-macaco é controlado pela entalpia.

First report on the kinetics of the uncatalyzed esterification of cellulose under homogeneous reaction conditions: a rationale for the effect of carboxylic acid anhydride chain-length on the degree of biopolymer substitution

The kinetics of the homogeneous acylation of microcrystalline cellulose, MCC, with carboxylic acid anhydrides with different acyl chain-length (Nc; ethanoic to hexanoic) in LiCl/N,N-dimethylacetamide have been studied by conductivity measurements from 65 to 85 A degrees C. We have employed cyclohexylmethanol, CHM, and trans-1,2-cyclohexanediol, CHD, as model compounds for the hydroxyl groups of the anhydroglucose unit of cellulose. The ratios of rate constants of acylation of primary (CHM; Prim-OH) and secondary (CHD; Sec-OH) groups have been employed, after correction, in order to split the overall rate constants of the reaction of MCC into contributions from the discrete OH groups. For the model compounds, we have found that k((Prim-OH))/k((Sec-OH)) > 1, akin to reactions of cellulose under heterogeneous conditions; this ratio increases as a function of increasing Nc. The overall, and partial rate constants of the acylation of MCC decrease from ethanoic- to butanoic-anhydride and then increase for pentanoic- and hexanoic anhydride, due to subtle changes in- and compensations of the enthalpy and entropy of activation.

The basic antioxidant structure for flavonoid derivatives

An antioxidant structure-activity study is carried out in this work with ten flavonoid compounds using quantum chemistry calculations with the functional of density theory method. According to the geometry obtained by using the B3LYP/6-31G(d) method, the HOMO, ionization potential, stabilization energies, and spin density distribution showed that the flavonol is the more antioxidant nucleus. The spin density contribution is determinant for the stability of the free radical. The number of resonance structures is related to the pi-type electron system. 3-hydroxyflavone is the basic antioxidant structure for the simplified flavonoids studied here. The electron abstraction is more favored in the molecules where ether group and 3-hydroxyl are present, nonetheless 2,3-double bond and carbonyl moiety are facultative.

Continuous enzymatic interesterification of lard and soybean oil blend: Effects of different flow rates on physical properties and acyl migration

Continuous enzymatic interesterification is an alternative to chemical interesterification for lipid modification technology which is economically viable for large scale use. A blend of 70% lard and 30% soybean oil was submitted to continuous enzymatic interesterification in a glass tubular bioreactor at flow rate ranging from 0.5 to 4.5 mL/min. The original mixture and the reaction products obtained were examined to determine melting and crystallization behavior by DSC, and analyzed for regiospecific fatty acid distribution. Continuous enzymatic interesterification changed the mixture, forming a new triacylglycerol composition, verified by DSC curves and variation in enthalpy of melting values. The regiospecific distribution of fatty acids was changed by flow variations in the reactor. In the continuous enzymatic interesterification reaction the flow rate of 4.5 mL/min, was more advantageous than slower flow rates, reducing acyl migration and increasing process productivity. (C) 2011 Elsevier B.V. All rights reserved.

Bioclimatic characterization of outdoor and confined systems for pregnant sows

Pregnant sows confinement systems were created in order to maximize the productivity, however there are problems concerning the animal welfare. The aim of this research was to evaluate pregnant sows in outdoors and in confinement systems in relation to the thermal environment and physiological animal responses. The experiment was conducted in a commercial farm in Monte Mor city, Sao Paulo, Brazil. The physiological evaluation was performed by recording physiological variables, such as respiratory frequency and skin temperature. Furthermore, variables like dry bulb temperature, wet bulb temperature, and black globe temperature were also evaluated to characterize the ambient by means of enthalpy and black globe humidity index. In each treatment six animals were evaluated. The experimental design was completely randomized in a split-plot version whose averages were compared by the Tukey test. The findings of the experiment revealed higher values for all the bioclimatic variables in the confined treatment. Hence, the outdoor system provided better thermal conditioning for pigs, resulting in a lower heat stress.