Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)

Detalhes bibliográficos
Autor(a) principal: Gomes, Anida Maria Moraes
Data de Publicação: 2009
Outros Autores: Silva, Paloma L.da, Soares, Sandra de A., Silva, Claudio E. M.da, Gallão, Maria Izabel, Germani, Rogério, Ricardo, Nágila M. P. S.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
Texto Completo: http://www.repositorio.ufc.br/handle/riufc/64154
Resumo: he properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat starch, while the stability during the cooling down was higher than potato and wheat starch. The jalap starch presented X-ray pattern of type-A, which is typical of those from wheat starch. The rheological and physico-chemical characteristics presented by this source of starch were intermediate between those from wheat and potato, which makes it a promising commercial source to be explored, mainly in areas with food scantiness as in the Brazilian Northeast
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spelling Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)ConvolvulaceaeJalap starchOperculina tuberosa MeisnEsin jalapRoot jalaphe properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat starch, while the stability during the cooling down was higher than potato and wheat starch. The jalap starch presented X-ray pattern of type-A, which is typical of those from wheat starch. The rheological and physico-chemical characteristics presented by this source of starch were intermediate between those from wheat and potato, which makes it a promising commercial source to be explored, mainly in areas with food scantiness as in the Brazilian NortheastCarbohydrate Polymers2022-02-24T12:18:46Z2022-02-24T12:18:46Z2009info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfGOMES, Anida M. M. et al. Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.). Carbohydrate Polymers, [s. l.], v. 77, p. 885–890, 2009.http://www.repositorio.ufc.br/handle/riufc/64154Gomes, Anida Maria MoraesSilva, Paloma L.daSoares, Sandra de A.Silva, Claudio E. M.daGallão, Maria IzabelGermani, RogérioRicardo, Nágila M. P. S.info:eu-repo/semantics/openAccessporreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFC2023-10-10T19:38:07Zoai:repositorio.ufc.br:riufc/64154Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:44:17.461326Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false
dc.title.none.fl_str_mv Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
title Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
spellingShingle Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
Gomes, Anida Maria Moraes
Convolvulaceae
Jalap starch
Operculina tuberosa Meisn
Esin jalap
Root jalap
title_short Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
title_full Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
title_fullStr Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
title_full_unstemmed Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
title_sort Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.)
author Gomes, Anida Maria Moraes
author_facet Gomes, Anida Maria Moraes
Silva, Paloma L.da
Soares, Sandra de A.
Silva, Claudio E. M.da
Gallão, Maria Izabel
Germani, Rogério
Ricardo, Nágila M. P. S.
author_role author
author2 Silva, Paloma L.da
Soares, Sandra de A.
Silva, Claudio E. M.da
Gallão, Maria Izabel
Germani, Rogério
Ricardo, Nágila M. P. S.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Gomes, Anida Maria Moraes
Silva, Paloma L.da
Soares, Sandra de A.
Silva, Claudio E. M.da
Gallão, Maria Izabel
Germani, Rogério
Ricardo, Nágila M. P. S.
dc.subject.por.fl_str_mv Convolvulaceae
Jalap starch
Operculina tuberosa Meisn
Esin jalap
Root jalap
topic Convolvulaceae
Jalap starch
Operculina tuberosa Meisn
Esin jalap
Root jalap
description he properties of the jalap starch (Operculina tuberosa Meisn.) were investigated and compared with other already known starches (potato and wheat starch). The jalap starch presented peak viscosity lower than the one from potato but higher than wheat starch, while the stability during the cooling down was higher than potato and wheat starch. The jalap starch presented X-ray pattern of type-A, which is typical of those from wheat starch. The rheological and physico-chemical characteristics presented by this source of starch were intermediate between those from wheat and potato, which makes it a promising commercial source to be explored, mainly in areas with food scantiness as in the Brazilian Northeast
publishDate 2009
dc.date.none.fl_str_mv 2009
2022-02-24T12:18:46Z
2022-02-24T12:18:46Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv GOMES, Anida M. M. et al. Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.). Carbohydrate Polymers, [s. l.], v. 77, p. 885–890, 2009.
http://www.repositorio.ufc.br/handle/riufc/64154
identifier_str_mv GOMES, Anida M. M. et al. Isolation and physico-chemical and rheological characterisation of the Brazilian jalap starch (Operculina tuberosa Meisn.). Carbohydrate Polymers, [s. l.], v. 77, p. 885–890, 2009.
url http://www.repositorio.ufc.br/handle/riufc/64154
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Carbohydrate Polymers
publisher.none.fl_str_mv Carbohydrate Polymers
dc.source.none.fl_str_mv reponame:Repositório Institucional da Universidade Federal do Ceará (UFC)
instname:Universidade Federal do Ceará (UFC)
instacron:UFC
instname_str Universidade Federal do Ceará (UFC)
instacron_str UFC
institution UFC
reponame_str Repositório Institucional da Universidade Federal do Ceará (UFC)
collection Repositório Institucional da Universidade Federal do Ceará (UFC)
repository.name.fl_str_mv Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)
repository.mail.fl_str_mv bu@ufc.br || repositorio@ufc.br
_version_ 1813028926385029120

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