Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/11038 |
Resumo: | The members of Iridaceae family have the storage of carbohydrates in underground organs as main characteristic. Some Iridaceae species might store more than one type of carbohydrate, being starch the main reserve compound. Trimezia juncifolia belongs to the Iridaceae family and has a corm as an underground reserve organ and has fibrosis cataphylls, which presents a large amount of starch. This starch reserve is used to provide energy during the onset of vegetative growth and to maintain metabolism during periods of stress, such as the seasonal drought, when the plant is under the phenological stage of dormancy, interrupting its growth and reducing its metabolism. Starch is a semi-crystalline polysaccharide composed of two types of polymers: amylose and amylopectin. The starch is stored as granules and may present differences in morphology, crystalline structure, amylose and amylopectin ratio and chain size, depending on the botanical origin. In this sense, the objective of this work was to extract and characterize the starch from corms of T. juncifolia collected in the dry and wet season. Results evidenced a yield of starch extraction in the range of 57.2% in the wet season and 69.2% in the dry season. The starch granules presented a bimodal size distribution. The size of starch extracted in the dry season was higher (3.69-33.75 μm) than extracted in the wet season (2.78-14.4 μm) and both presented shape similar to wheat starch. The content of amylose was 44 % and 41 % for starch from corms collected in dry season and wet season, respectively. The birefringence of starch granules was higher in wet season. The degree of polymerization of amylopectin analyzed through chromatography showed a slight difference between starch from wet (DP 81) and dry (DP 80) season. Amylose branches showed higher difference in the degree of polymerization between wet (DP 51) and dry (DP 41) season. X-ray analysis revealed differences in starch stored in the corms. Starch from dry season presented similarity with type-A polymorph more compact whereas a C-type polymorph a mixture of type-A and type-B was observed in the wet season. The crystallinity values were 27% and 25.9% for wet and dry season starches, respectively. The endothermic transition temperature were: wet season To= 39.7 ºC, Tp= 84.1ºC, Tc= 157.4 ºC and ΔT = 117.7 ºC; dry season: To= 27.6 ºC, Tp= 73 ºC, Tc= 116.6 ºC and ΔT = 89 ºC. Furthermore, the enthalpy changes (wet season: ΔH = 84.9 J g−1 / dry season: ΔH = 54.9kJ g−1) were accessed by DCS analysis. In conclusion, the results of this study indicate that the water availability in the environment results in biochemical changes in the characteristics of the starch stored in the cataphylls from T. juncifolia. |
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Fernandes, Kátia Fláviahttp://lattes.cnpq.br/9737543228759171Fernandes, Kátia FláviaBatista, Karla de AleluiaMoraes, Moemy Gomes deLeal, Maria Carolina Bezerra Di MedeirosCruz, Maurício Vicentehttp://lattes.cnpq.br/9492470945521883Cruz, Viviane Ovidio de Almeida2021-01-18T13:04:08Z2021-01-18T13:04:08Z2019-08-30ALMEIDA, V. O. Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook. 2019. 39 f. Tese (Doutorado em Ciências Biológicas) - Universidade Federal de Goiás, Goiânia, 2019.http://repositorio.bc.ufg.br/tede/handle/tede/11038ark:/38995/0013000000zr3The members of Iridaceae family have the storage of carbohydrates in underground organs as main characteristic. Some Iridaceae species might store more than one type of carbohydrate, being starch the main reserve compound. Trimezia juncifolia belongs to the Iridaceae family and has a corm as an underground reserve organ and has fibrosis cataphylls, which presents a large amount of starch. This starch reserve is used to provide energy during the onset of vegetative growth and to maintain metabolism during periods of stress, such as the seasonal drought, when the plant is under the phenological stage of dormancy, interrupting its growth and reducing its metabolism. Starch is a semi-crystalline polysaccharide composed of two types of polymers: amylose and amylopectin. The starch is stored as granules and may present differences in morphology, crystalline structure, amylose and amylopectin ratio and chain size, depending on the botanical origin. In this sense, the objective of this work was to extract and characterize the starch from corms of T. juncifolia collected in the dry and wet season. Results evidenced a yield of starch extraction in the range of 57.2% in the wet season and 69.2% in the dry season. The starch granules presented a bimodal size distribution. The size of starch extracted in the dry season was higher (3.69-33.75 μm) than extracted in the wet season (2.78-14.4 μm) and both presented shape similar to wheat starch. The content of amylose was 44 % and 41 % for starch from corms collected in dry season and wet season, respectively. The birefringence of starch granules was higher in wet season. The degree of polymerization of amylopectin analyzed through chromatography showed a slight difference between starch from wet (DP 81) and dry (DP 80) season. Amylose branches showed higher difference in the degree of polymerization between wet (DP 51) and dry (DP 41) season. X-ray analysis revealed differences in starch stored in the corms. Starch from dry season presented similarity with type-A polymorph more compact whereas a C-type polymorph a mixture of type-A and type-B was observed in the wet season. The crystallinity values were 27% and 25.9% for wet and dry season starches, respectively. The endothermic transition temperature were: wet season To= 39.7 ºC, Tp= 84.1ºC, Tc= 157.4 ºC and ΔT = 117.7 ºC; dry season: To= 27.6 ºC, Tp= 73 ºC, Tc= 116.6 ºC and ΔT = 89 ºC. Furthermore, the enthalpy changes (wet season: ΔH = 84.9 J g−1 / dry season: ΔH = 54.9kJ g−1) were accessed by DCS analysis. In conclusion, the results of this study indicate that the water availability in the environment results in biochemical changes in the characteristics of the starch stored in the cataphylls from T. juncifolia.A família Iridaceae tem como característica o armazenamento de carboidratos em órgãos subterrâneos. Algumas espécies podem armazenar mais de um tipo de carboidrato, sendo o amido o principal composto de reserva. Trimezia juncifolia pertence à família Iridaceae e possui um cormo como órgão subterrâneo de reserva que possui catafilos fibrosos, onde se encontra uma grande quantidade de amido. Além de atuar como fonte energética durante todas as fases fenológicas, essa reserva é utilizada para fornecer energia durante o início do crescimento vegetativo e para a manutenção do metabolismo durante períodos de estresse como a seca sazonal, momento em que a planta entra no estágio fenológico de dormência, interrompendo seu crescimento e reduzindo seu metabolismo. O amido é um polissacarídeo semi-cristalino composto por dois tipos de polímeros: a amilose e amilopectina. O amido se encontra na forma de grânulos e, dependendo da origem botânica, pode apresentar diferença na morfologia, estrutura cristalina, proporção de amilose e amilopectina, tamanho da cadeia de amilose e amilopectina. Assim, o objetivo deste trabalho foi extrair e caracterizar quimicamente o amido do cormo de T. juncifolia nas estações seca e chuvosa. O rendimento da extração do amido resultou em 57.2% na estação chuvosa e 69,2% na estação seca. Os grânulos de amido apresentaram uma distribuição bimodal em relação ao tamanho, sendo que o tamanho dos grânulos da estação seca foi maior (3.69-33.75 µm) que na estação chuvosa (2.78-14.4 µm) e com formato similar ao de trigo. A análise de birrefrigência foi maior na estação chuvosa. O teor de amilose foi de 44% para amido de cormos coletados na estação seca e 41% na estação de chuva. Os estudos com análise por cromatografia de troca aniônica de alto desempenho, com detecção por pulso amperométrico (HPAEC-PAD) mostraram pouca diferença entre os amidos, sendo os valores de grau de polimerização de amilopectina da estação chuvosa 81 e da seca 80. A amilose foi o polímero que apresentou diferença mais acentuada no grau de polimerização, com valores de 51 na estação de chuva e 41 na estação seca. As análises de raio-X revelaram que o amido na estação seca apresentou semelhança com polimorfo do tipo-A mais compacto e aqueles extraídos na estação chuvosa com o polimorfo do tipo-C que é ma mistura de A e B. Os valores de cristalinidade foram 27% na estação chuvosa e 25.9 estação seca. Análises de DSC revelaram que as temperaturas de transição endotérmica também apresentaram diferenças, sendo na chuva To= 39.7 ºC, Tp= 84.1ºC, Tc= 157.4 ºC, ΔT = 117.7 ºC e na seca To= 27.6 ºC, Tp= 73.9 ºC, Tc= 116.6 ºC, ΔT = 89 ºC. O valor da entalpia também variou, sendo na chuva ΔH = 84.9 J g−1 e na seca ΔH = 54.9kJ g−1. Os resultados obtidos no trabalho sugerem a ocorrência de alterações nas características bioquímicas do amido de T. juncifolia em função da disponibilidade de água no ambiente.Submitted by Valéria Martins (valeriamartins@ufg.br) on 2021-01-15T14:42:06Z No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Tese - Viviane Ovidio de Almeida Cruz - 2019.pdf: 1233040 bytes, checksum: ff27a1dd359c569c651260a4e08efc9f (MD5)Rejected by Luciana Ferreira (lucgeral@gmail.com), reason: O nome da orientadora está errado O título fica em munúsculo, exceto o B e o H: BENTH & HOOK Citação errada: Almeida, V. O. Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) BENTH & HOOK. 2019. 39 f. Tese (Doutorado em Ciências Biológicas) - Universidade Federal de Goiás, Goiânia, 2019. Citação certa: ALMEIDA, V. O. Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook. 2019. 39 f. Tese (Doutorado em Ciências Biológicas) - Universidade Federal de Goiás, Goiânia, 2019. on 2021-01-15T16:15:10Z (GMT)Submitted by Valéria Martins (valeriamartins@ufg.br) on 2021-01-15T16:50:54Z No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Tese - Viviane Ovidio de Almeida Cruz - 2019.pdf: 1233040 bytes, checksum: ff27a1dd359c569c651260a4e08efc9f (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2021-01-18T13:04:07Z (GMT) No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Tese - Viviane Ovidio de Almeida Cruz - 2019.pdf: 1233040 bytes, checksum: ff27a1dd359c569c651260a4e08efc9f (MD5)Made available in DSpace on 2021-01-18T13:04:08Z (GMT). No. of bitstreams: 2 license_rdf: 805 bytes, checksum: 4460e5956bc1d1639be9ae6146a50347 (MD5) Tese - Viviane Ovidio de Almeida Cruz - 2019.pdf: 1233040 bytes, checksum: ff27a1dd359c569c651260a4e08efc9f (MD5) Previous issue date: 2019-08-30Fundação de Amparo à Pesquisa do Estado de GoiásporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciências Biológicas (ICB)UFGBrasilInstituto de Ciências Biológicas - ICB (RG)Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAmiloseAmilopectinaCatafiloCadeiasGrau de polimerizaçãoAmyloseAmylopectinSeasonChainsDegree of polymerizationCIENCIAS BIOLOGICAS::BIOQUIMICAExtração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & HookPhysical chemistry characterization of starch in corms of Trimezia juncifolia (KLATT) Benth & Hookinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis14500500500500231613reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://repositorio.bc.ufg.br/tede/bitstreams/de3a8322-53a2-4093-ad1e-7dd2d1123381/download8a4605be74aa9ea9d79846c1fba20a33MD54CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8805http://repositorio.bc.ufg.br/tede/bitstreams/058ed58b-3b4e-41a1-8da5-4314b72e9ffa/download4460e5956bc1d1639be9ae6146a50347MD55ORIGINALTese - Viviane Ovidio de Almeida Cruz - 2019.pdfTese - Viviane Ovidio de Almeida Cruz - 2019.pdfapplication/pdf1233040http://repositorio.bc.ufg.br/tede/bitstreams/8d81345b-83d5-4dbc-a319-e8d57c4c4945/downloadff27a1dd359c569c651260a4e08efc9fMD53tede/110382021-01-18 10:04:08.571http://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 Internationalopen.accessoai:repositorio.bc.ufg.br:tede/11038http://repositorio.bc.ufg.br/tedeRepositório InstitucionalPUBhttp://repositorio.bc.ufg.br/oai/requesttasesdissertacoes.bc@ufg.bropendoar:2021-01-18T13:04:08Repositório Institucional da UFG - Universidade Federal de Goiás (UFG)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 |
dc.title.pt_BR.fl_str_mv |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook |
dc.title.alternative.eng.fl_str_mv |
Physical chemistry characterization of starch in corms of Trimezia juncifolia (KLATT) Benth & Hook |
title |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook |
spellingShingle |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook Cruz, Viviane Ovidio de Almeida Amilose Amilopectina Catafilo Cadeias Grau de polimerização Amylose Amylopectin Season Chains Degree of polymerization CIENCIAS BIOLOGICAS::BIOQUIMICA |
title_short |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook |
title_full |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook |
title_fullStr |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook |
title_full_unstemmed |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook |
title_sort |
Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook |
author |
Cruz, Viviane Ovidio de Almeida |
author_facet |
Cruz, Viviane Ovidio de Almeida |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Fernandes, Kátia Flávia |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9737543228759171 |
dc.contributor.referee1.fl_str_mv |
Fernandes, Kátia Flávia |
dc.contributor.referee2.fl_str_mv |
Batista, Karla de Aleluia |
dc.contributor.referee3.fl_str_mv |
Moraes, Moemy Gomes de |
dc.contributor.referee4.fl_str_mv |
Leal, Maria Carolina Bezerra Di Medeiros |
dc.contributor.referee5.fl_str_mv |
Cruz, Maurício Vicente |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/9492470945521883 |
dc.contributor.author.fl_str_mv |
Cruz, Viviane Ovidio de Almeida |
contributor_str_mv |
Fernandes, Kátia Flávia Fernandes, Kátia Flávia Batista, Karla de Aleluia Moraes, Moemy Gomes de Leal, Maria Carolina Bezerra Di Medeiros Cruz, Maurício Vicente |
dc.subject.por.fl_str_mv |
Amilose Amilopectina Catafilo Cadeias Grau de polimerização |
topic |
Amilose Amilopectina Catafilo Cadeias Grau de polimerização Amylose Amylopectin Season Chains Degree of polymerization CIENCIAS BIOLOGICAS::BIOQUIMICA |
dc.subject.eng.fl_str_mv |
Amylose Amylopectin Season Chains Degree of polymerization |
dc.subject.cnpq.fl_str_mv |
CIENCIAS BIOLOGICAS::BIOQUIMICA |
description |
The members of Iridaceae family have the storage of carbohydrates in underground organs as main characteristic. Some Iridaceae species might store more than one type of carbohydrate, being starch the main reserve compound. Trimezia juncifolia belongs to the Iridaceae family and has a corm as an underground reserve organ and has fibrosis cataphylls, which presents a large amount of starch. This starch reserve is used to provide energy during the onset of vegetative growth and to maintain metabolism during periods of stress, such as the seasonal drought, when the plant is under the phenological stage of dormancy, interrupting its growth and reducing its metabolism. Starch is a semi-crystalline polysaccharide composed of two types of polymers: amylose and amylopectin. The starch is stored as granules and may present differences in morphology, crystalline structure, amylose and amylopectin ratio and chain size, depending on the botanical origin. In this sense, the objective of this work was to extract and characterize the starch from corms of T. juncifolia collected in the dry and wet season. Results evidenced a yield of starch extraction in the range of 57.2% in the wet season and 69.2% in the dry season. The starch granules presented a bimodal size distribution. The size of starch extracted in the dry season was higher (3.69-33.75 μm) than extracted in the wet season (2.78-14.4 μm) and both presented shape similar to wheat starch. The content of amylose was 44 % and 41 % for starch from corms collected in dry season and wet season, respectively. The birefringence of starch granules was higher in wet season. The degree of polymerization of amylopectin analyzed through chromatography showed a slight difference between starch from wet (DP 81) and dry (DP 80) season. Amylose branches showed higher difference in the degree of polymerization between wet (DP 51) and dry (DP 41) season. X-ray analysis revealed differences in starch stored in the corms. Starch from dry season presented similarity with type-A polymorph more compact whereas a C-type polymorph a mixture of type-A and type-B was observed in the wet season. The crystallinity values were 27% and 25.9% for wet and dry season starches, respectively. The endothermic transition temperature were: wet season To= 39.7 ºC, Tp= 84.1ºC, Tc= 157.4 ºC and ΔT = 117.7 ºC; dry season: To= 27.6 ºC, Tp= 73 ºC, Tc= 116.6 ºC and ΔT = 89 ºC. Furthermore, the enthalpy changes (wet season: ΔH = 84.9 J g−1 / dry season: ΔH = 54.9kJ g−1) were accessed by DCS analysis. In conclusion, the results of this study indicate that the water availability in the environment results in biochemical changes in the characteristics of the starch stored in the cataphylls from T. juncifolia. |
publishDate |
2019 |
dc.date.issued.fl_str_mv |
2019-08-30 |
dc.date.accessioned.fl_str_mv |
2021-01-18T13:04:08Z |
dc.date.available.fl_str_mv |
2021-01-18T13:04:08Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ALMEIDA, V. O. Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook. 2019. 39 f. Tese (Doutorado em Ciências Biológicas) - Universidade Federal de Goiás, Goiânia, 2019. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/11038 |
dc.identifier.dark.fl_str_mv |
ark:/38995/0013000000zr3 |
identifier_str_mv |
ALMEIDA, V. O. Extração e caracterização físico-química do amido nos cormos de Trimezia juncifolia (KLATT) Benth & Hook. 2019. 39 f. Tese (Doutorado em Ciências Biológicas) - Universidade Federal de Goiás, Goiânia, 2019. ark:/38995/0013000000zr3 |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/11038 |
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