Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels

Detalhes bibliográficos
Autor(a) principal: Izidoro,Dayane Rosalyn
Data de Publicação: 2007
Outros Autores: Demczuk Junior,Bogdan, Haminiuk,Charles Windson Isidoro, Sierakowski,Maria Rita, Freitas,Renato João Sossela de, Scheer,Agnes de Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026
Resumo: In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.
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spelling Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gelsStarchgreen bananacornmicroscopyrheologyIn this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.Editora da UFLA2007-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026Ciência e Agrotecnologia v.31 n.5 2007reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542007000500026info:eu-repo/semantics/openAccessIzidoro,Dayane RosalynDemczuk Junior,BogdanHaminiuk,Charles Windson IsidoroSierakowski,Maria RitaFreitas,Renato João Sossela deScheer,Agnes de Paulaeng2007-10-29T00:00:00Zoai:scielo:S1413-70542007000500026Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:30:11.311972Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
title Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
spellingShingle Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
Izidoro,Dayane Rosalyn
Starch
green banana
corn
microscopy
rheology
title_short Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
title_full Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
title_fullStr Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
title_full_unstemmed Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
title_sort Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
author Izidoro,Dayane Rosalyn
author_facet Izidoro,Dayane Rosalyn
Demczuk Junior,Bogdan
Haminiuk,Charles Windson Isidoro
Sierakowski,Maria Rita
Freitas,Renato João Sossela de
Scheer,Agnes de Paula
author_role author
author2 Demczuk Junior,Bogdan
Haminiuk,Charles Windson Isidoro
Sierakowski,Maria Rita
Freitas,Renato João Sossela de
Scheer,Agnes de Paula
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Izidoro,Dayane Rosalyn
Demczuk Junior,Bogdan
Haminiuk,Charles Windson Isidoro
Sierakowski,Maria Rita
Freitas,Renato João Sossela de
Scheer,Agnes de Paula
dc.subject.por.fl_str_mv Starch
green banana
corn
microscopy
rheology
topic Starch
green banana
corn
microscopy
rheology
description In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.
publishDate 2007
dc.date.none.fl_str_mv 2007-10-01
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=S1413-70542007000500026
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542007000500026
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 Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.31 n.5 2007
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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