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: Repositório Institucional da UFLA
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026
http://repositorio.ufla.br/jspui/handle/1/6520
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 gelsMorfologia dos grânulos e comportamento reológico dos géis de amido de banana verde (Musa cavendishii) e milho (Zea mays)StarchGreen bananaCornMicroscopyRheologyAmidoBanana verdeMilhoMicroscopiaReologiaIn 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.No presente trabalho foi utilizado amido obtido de banana verde (Musa cavendishii) e amido de milho (Zea mays) comercial, com o objetivo de comparar a morfologia dos grânulos e o comportamento reológico dos géis. As imagens da morfologia dos grânulos foram obtidas por microscopia eletrônica de varredura. Os grânulos de amido da banana apresentaram forma oval e elipsoidal com diâmetros irregulares, todavia, os grânulos do amido de milho mostraram forma poliédrica e diferentes tamanhos. As análises reológicas dos géis das soluções de amido mostraram caráter não-newtoniano, pseudoplástico. O modelo de Herschel-Bulkley foi o que melhor representou comportamento reológico dos géis. O gel de amido de banana verde obteve maiores valores de tensão de cisalhamento e viscosidade aparente quando comparada ao gel de amido de milho. Ocorreu um decréscimo progressivo na tensão de cisalhamento e na viscosidade com a adição de cloreto de sódio e sacarose aos géis.Editora da Universidade Federal de Lavras2007-10-012015-04-30T13:34:22Z2015-04-30T13:34:22Z2015-04-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026IZIDORO, D. R. et al. Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels. Ciência e Agrotecnologia, Lavras, v. 31, n. 5, p. 1443-1448, set./out. 2007.http://repositorio.ufla.br/jspui/handle/1/6520Ciência e Agrotecnologia v.31 n.5 2007reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAIzidoro, Dayane RosalynDemczuk Junior, BogdanHaminiuk, Charles Windson IsidoroSierakowski, Maria RitaFreitas, Renato João Sossela deScheer, Agnes de Paulaenginfo:eu-repo/semantics/openAccess2016-06-24T19:41:09Zoai:localhost:1/6520Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-06-24T19:41:09Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels
Morfologia dos grânulos e comportamento reológico dos géis de amido de banana verde (Musa cavendishii) e milho (Zea mays)
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
Amido
Banana verde
Milho
Microscopia
Reologia
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
Amido
Banana verde
Milho
Microscopia
Reologia
topic Starch
Green banana
Corn
Microscopy
Rheology
Amido
Banana verde
Milho
Microscopia
Reologia
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
2015-04-30T13:34:22Z
2015-04-30T13:34:22Z
2015-04-30
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 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026
IZIDORO, D. R. et al. Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels. Ciência e Agrotecnologia, Lavras, v. 31, n. 5, p. 1443-1448, set./out. 2007.
http://repositorio.ufla.br/jspui/handle/1/6520
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000500026
http://repositorio.ufla.br/jspui/handle/1/6520
identifier_str_mv IZIDORO, D. R. et al. Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels. Ciência e Agrotecnologia, Lavras, v. 31, n. 5, p. 1443-1448, set./out. 2007.
dc.language.iso.fl_str_mv eng
language eng
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 Universidade Federal de Lavras
publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.31 n.5 2007
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1815439056519036928

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