| Registro completo |
| Provedor de dados: |
BABT
|
| País: |
Brazil
|
| Título: |
Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue
|
| Autores: |
Lacerda,Luiz Gustavo
Almeida,Rafael Ramires
Demiate,Ivo Mottin
Carvalho Filho,Marco Aurélio Silva
Vasconcelos,Eliane Carvalho
Woiciechowski,Adenise Lorenci
Bannach,Gilbert
Schnitzler,Egon
Soccol,Carlos Ricardo
|
| Data: |
2009-11-01
|
| Ano: |
2009
|
| Palavras-chave: |
Amylase
Cassava
Hydrolysis
Thermal analysis
|
| Resumo: |
Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.
|
| Tipo: |
Info:eu-repo/semantics/article
|
| Idioma: |
Inglês
|
| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700019
|
| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
|
| Relação: |
10.1590/S1516-89132009000700019
|
| Formato: |
text/html
|
| Fonte: |
Brazilian Archives of Biology and Technology v.52 n.spe 2009
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
