|
|
| WOJEICCHOWSKI,José Pedro; SIQUEIRA,Geisa Liandra de Andrade de; LACERDA,Luiz Gustavo; SCHNITZLER,Egon; DEMIATE,Ivo Mottin. |
| Abstract Common beans are rich in protein and complex carbohydrates that are valuable for the human diet. Starch is the most abundant individual component; however, in its native form it has limited applications and modifications are necessary to overcome technological restrictions. The aim of this study was to evaluate the influence of oxidation, acetylation and dual-modification (oxidation-acetylation) on the physicochemical, structural and thermal properties of common bean starch. The degree of substitution of the acetylated starches was compatible with food use. Fourier transform infrared spectra confirmed the acetylation of the bean starch, with a peak at 1,735cm-1. The granules of the bean starch were oval to spherical in shape, with no differences... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Non-conventional starch; Rheological properties; FTIR spectroscopy; DSC. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200318 |
| |
