The effects of heat-moisture treatment on avocado starch granules: thermoanalytical and structural analysis

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorLacerda, Luiz Gustavo
dc.creatorCarvalho Filho, Marco Aurelio da Silva
dc.creatorBauab, Tabata
dc.creatorDemiate, Ivo Mottin
dc.creatorDenck Colman, Tiago Andre
dc.creatorPereira Andrade, Marina Morena
dc.creatorSchnitzler, Egon
dc.date2015-10-21T20:22:25Z
dc.date2016-10-25T21:08:22Z
dc.date2015-10-21T20:22:25Z
dc.date2016-10-25T21:08:22Z
dc.date2015-04-01
dc.date.accessioned2017-04-06T09:06:59Z
dc.date.available2017-04-06T09:06:59Z
dc.identifierJournal Of Thermal Analysis And Calorimetry, v. 120, n. 1, p. 387-393, 2015.
dc.identifier1388-6150
dc.identifierhttp://hdl.handle.net/11449/129104
dc.identifierhttp://acervodigital.unesp.br/handle/11449/129104
dc.identifierhttp://dx.doi.org/10.1007/s10973-014-3987-9
dc.identifierWOS:000352139800047
dc.identifierhttp://download.springer.com/static/pdf/236/art%253A10.1007%252Fs10973-014-3987-9.pdf?originUrl=http%3A%2F%2Flink.springer.com%2Farticle%2F10.1007%2Fs10973-014-3987-9&token2=exp=1440787566~acl=%2Fstatic%2Fpdf%2F236%2Fart%25253A10.1007%25252Fs10973-014-3987-9.pdf%3ForiginUrl%3Dhttp%253A%252F%252Flink.springer.com%252Farticle%252F10.1007%252Fs10973-014-3987-9*~hmac=8392cb1cd2c444acc77368e82e867b96f556ddcb6882c275fd44f8e8dd0e6092
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/939659
dc.descriptionThe avocado (Persea americana, Miller) is a very popular tree worldwide. It is native to Central/North America (Mexico) and its fruit is healthy and is consumed in large quantities worldwide. Several studies revealed that a diet enriched with avocado fruit lowers total cholesterol and low-density lipoproteins levels without changing high density lipoprotein levels. The seeds of the avocado constitute a high percentage of the fruit's mass and they are often discarded as industrial waste. These seeds contain an important amount of starch and there is lack of study regarding the physicochemical properties of this biopolymer. Heat-moisture treatment (HMT) of starch is a physical method considered to be natural; it consists of heating starch at a temperature above its gelatinisation point, with insufficient moisture (< 35 %) to cause gelatinisation. Stoichiometrically distilled water (up to 10, 20 and 30 %, w/w) was added to untreated samples of avocado starch (moisture around 9 %) and then each sample was homogenised and sealed into 100 mL pressure flasks, sealed tightly with a cap and maintained in an autoclave at 120 A degrees C for 60 min. After this time, each sample was investigated using the following techniques: simultaneous thermogravimetry-differential thermal analysis; differential scanning calorimetry; non-contact atomic force microscopy; rapid viscoamylographic analysis; atomic force microscopy; and X-ray powder pattern diffractometry.
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherSpringer
dc.relationJournal Of Thermal Analysis And Calorimetry
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAvocado starch
dc.subjectHeat-moisture treatment
dc.subjectThermal analysis
dc.subjectGelatinisation
dc.titleThe effects of heat-moisture treatment on avocado starch granules: thermoanalytical and structural analysis
dc.typeOtro


Este ítem pertenece a la siguiente institución