Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Outros Autores: | , , , , |
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. |
id |
UFLA-2_9ed54717873da3f99f4f8f19d6d09694 |
---|---|
oai_identifier_str |
oai:scielo:S1413-70542007000500026 |
network_acronym_str |
UFLA-2 |
network_name_str |
Ciência e Agrotecnologia (Online) |
repository_id_str |
|
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 |
_version_ |
1799874964079247360 |