Cassava and corn starch in maltodextrin production

Detalhes bibliográficos
Autor(a) principal: Moore,Geovana Rocha Plácido
Data de Publicação: 2005
Outros Autores: Canto,Luciana Rodrigues do, Amante,Edna Regina, Soldi,Valdir
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400008
Resumo: Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with alpha-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not show directly the nature of the obtained oligosaccharides. Maltodextrin produced from cassava and corn starch was analysed by high performance liquid chromatography (HPLC), and the analysis showed that maltodextrin production differs according to the source of the starch. This is important in defining the application of the maltodextrin, according to its desired function.
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spelling Cassava and corn starch in maltodextrin productionmaltodextrincassavacornMaltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with alpha-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not show directly the nature of the obtained oligosaccharides. Maltodextrin produced from cassava and corn starch was analysed by high performance liquid chromatography (HPLC), and the analysis showed that maltodextrin production differs according to the source of the starch. This is important in defining the application of the maltodextrin, according to its desired function.Sociedade Brasileira de Química2005-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400008Química Nova v.28 n.4 2005reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422005000400008info:eu-repo/semantics/openAccessMoore,Geovana Rocha PlácidoCanto,Luciana Rodrigues doAmante,Edna ReginaSoldi,Valdireng2005-08-11T00:00:00Zoai:scielo:S0100-40422005000400008Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2005-08-11T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Cassava and corn starch in maltodextrin production
title Cassava and corn starch in maltodextrin production
spellingShingle Cassava and corn starch in maltodextrin production
Moore,Geovana Rocha Plácido
maltodextrin
cassava
corn
title_short Cassava and corn starch in maltodextrin production
title_full Cassava and corn starch in maltodextrin production
title_fullStr Cassava and corn starch in maltodextrin production
title_full_unstemmed Cassava and corn starch in maltodextrin production
title_sort Cassava and corn starch in maltodextrin production
author Moore,Geovana Rocha Plácido
author_facet Moore,Geovana Rocha Plácido
Canto,Luciana Rodrigues do
Amante,Edna Regina
Soldi,Valdir
author_role author
author2 Canto,Luciana Rodrigues do
Amante,Edna Regina
Soldi,Valdir
author2_role author
author
author
dc.contributor.author.fl_str_mv Moore,Geovana Rocha Plácido
Canto,Luciana Rodrigues do
Amante,Edna Regina
Soldi,Valdir
dc.subject.por.fl_str_mv maltodextrin
cassava
corn
topic maltodextrin
cassava
corn
description Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with alpha-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not show directly the nature of the obtained oligosaccharides. Maltodextrin produced from cassava and corn starch was analysed by high performance liquid chromatography (HPLC), and the analysis showed that maltodextrin production differs according to the source of the starch. This is important in defining the application of the maltodextrin, according to its desired function.
publishDate 2005
dc.date.none.fl_str_mv 2005-08-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0100-40422005000400008
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.28 n.4 2005
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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