Avaliação das propriedades térmicas, estruturais e reológicas de amido de milho ceroso parcialmente hidrolisado por via enzimática

• Autor(a) principal: Malucelli, Lucca Centa
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório do Centro Universitário Braz Cubas
• Texto Completo: https://repositorio.cruzeirodosul.edu.br/handle/123456789/2578
• topic: Amido; Milho ceroso; Milho; Análise térmica; Hidrólise; Enzima; Amilase; Entalpia; Indústria; CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL

Starch is the most important storage reserve carbohydrate in plants and it has wide uses in the industry. It is also the main energy providing source in human nutrition. Obtained from different botanical origins it can be modified on its composition in order to create a product with high value and physycochemical characteristics of interest to its purpose. Waxy starch, in turn, is virtually composed by amylopectin, with small residues of amylose. This corn starch variety was partially hydrolyzed for 12, 24 and 36 hours, in order to verify the granules behavior and to study thermal phase transitions by thermal analysis, such as DSC and TG-DTA. Our observations showed less than 6 ˚C in variation for gelatinization enthalpy and onset temperature, varying around 62 and 65 ˚C. Morphological and structural studies were performed, such as scanning electron microscopy, X-ray diffractometry and viscosity essays. It was verified that treated samples showed variation of enthalpic levels and also an increase of gelatinization temperature, possibly a reason to higher granule resistance to degradation. X-ray diffractometry analysis are within that expected, showing pattern A, and with crystallinity variation lower than 2 between samples. Treated samples showed low viscosity peak and tendency to retrogradation. Treatment showed expressive enhance in starch properties, allowing its use for industrial applications.