Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

Bibliographic Details
Main Author: Lacerda,Luiz Gustavo
Publication Date: 2009
Other Authors: Almeida,Rafael Ramires, Demiate,Ivo Mottin, Carvalho Filho,Marco Aurélio Silva, Vasconcelos,Eliane Carvalho, Woiciechowski,Adenise Lorenci, Bannach,Gilbert, Schnitzler,Egon, Soccol,Carlos Ricardo
Format: Article
Language: eng
Source: Brazilian Archives of Biology and Technology
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019
Summary: Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.
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spelling Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residueamylasecassavahydrolysisthermal analysisStarch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.Instituto de Tecnologia do Paraná - Tecpar2009-11-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019Brazilian Archives of Biology and Technology v.52 n.spe 2009reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132009000700019info:eu-repo/semantics/openAccessLacerda,Luiz GustavoAlmeida,Rafael RamiresDemiate,Ivo MottinCarvalho Filho,Marco Aurélio SilvaVasconcelos,Eliane CarvalhoWoiciechowski,Adenise LorenciBannach,GilbertSchnitzler,EgonSoccol,Carlos Ricardoeng2010-02-11T00:00:00Zoai:scielo:S1516-89132009000700019Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2010-02-11T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
title Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
spellingShingle Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
Lacerda,Luiz Gustavo
amylase
cassava
hydrolysis
thermal analysis
title_short Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
title_full Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
title_fullStr Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
title_full_unstemmed Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
title_sort Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
author Lacerda,Luiz Gustavo
author_facet Lacerda,Luiz Gustavo
Almeida,Rafael Ramires
Demiate,Ivo Mottin
Carvalho Filho,Marco Aurélio Silva
Vasconcelos,Eliane Carvalho
Woiciechowski,Adenise Lorenci
Bannach,Gilbert
Schnitzler,Egon
Soccol,Carlos Ricardo
author_role author
author2 Almeida,Rafael Ramires
Demiate,Ivo Mottin
Carvalho Filho,Marco Aurélio Silva
Vasconcelos,Eliane Carvalho
Woiciechowski,Adenise Lorenci
Bannach,Gilbert
Schnitzler,Egon
Soccol,Carlos Ricardo
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Lacerda,Luiz Gustavo
Almeida,Rafael Ramires
Demiate,Ivo Mottin
Carvalho Filho,Marco Aurélio Silva
Vasconcelos,Eliane Carvalho
Woiciechowski,Adenise Lorenci
Bannach,Gilbert
Schnitzler,Egon
Soccol,Carlos Ricardo
dc.subject.por.fl_str_mv amylase
cassava
hydrolysis
thermal analysis
topic amylase
cassava
hydrolysis
thermal analysis
description Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.
publishDate 2009
dc.date.none.fl_str_mv 2009-11-01
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=S1516-89132009000700019
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132009000700019
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.52 n.spe 2009
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
_version_ 1750318273563459584

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