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Journal of Thermal Analysis and Calorimetry

, Volume 134, Issue 3, pp 2075–2088 | Cite as

Brazilian Amazon white yam (Dioscorea sp.) starch

Impact on functional properties due to chemical and physical modifications processes
  • Polyanna Silveira Hornung
  • Rafaela Cristina Turola Barbi
  • Gerson Lopes Teixeira
  • Suelen Ávila
  • Fernando Lucas de Abreu da Silva
  • Marcelo Lazzarotto
  • Joana Léa Meira Silveira
  • Trust Beta
  • Rosemary Hoffmann RibaniEmail author
Article
  • 122 Downloads

Abstract

The functional properties of starch granules define its application in food and non-food industries. Thus, in this study we investigated thermal, rheological, structural and colour properties of the native and modified starch of the Amazon Dioscorea sp. (white yam) tuber. The Dioscorea sp. native starch was modified by applying single, simultaneous and combined modification agents (sodium hypochlorite, ultraviolet (UV) radiation and microwave irradiation). The thermogravimetric curves showed three main mass losses and increased thermal stability for the triple (NaClO + UV + microwaves) modified sample. The UV-irradiated samples required less energy (enthalpy) to gelatinize as registered by the differential scanning calorimetry. Performing modification using microwaves resulted in starches of highly viscous pastes as recorded by the rapid visco analyser. All the starch gel samples presented thixotropic behaviour, in which pseudoplastic characteristics were adequately described by Ostwald–de Waele and Herschel–Bulkley models. Rheological evaluation also revealed that one-step modified starches could produce stronger gels than the native one. Lower degree of relative crystallinity and a wide range of granule sizes were demonstrated by X-ray diffraction patterns and scanning electron microscopy. The colour measurement revealed the brightening and browning action of NaClO and microwaves, respectively.

Keywords

Tuber starch Starch oxidation Ultraviolet radiation Microwave irradiation TG/DTG DSC SEM 

Notes

Acknowledgements

The authors gratefully acknowledge the resources provided through the University of Manitoba, Universidade Federal do Paraná, EMBRAPA-Florestas, Nanoglicobiotec and Ministry of Science and Technology/CNPq, and CAPES-Brazil. J.L.M.S. is research member of the CNPq Foundation (Nos.: 476950/2013-9; 308296/2015-0).

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2018

Authors and Affiliations

  • Polyanna Silveira Hornung
    • 1
  • Rafaela Cristina Turola Barbi
    • 1
  • Gerson Lopes Teixeira
    • 1
  • Suelen Ávila
    • 1
  • Fernando Lucas de Abreu da Silva
    • 1
  • Marcelo Lazzarotto
    • 2
  • Joana Léa Meira Silveira
    • 4
  • Trust Beta
    • 3
  • Rosemary Hoffmann Ribani
    • 1
    Email author
  1. 1.Graduate Program of Food EngineeringFederal University of ParanáCuritibaBrazil
  2. 2.EMBRAPA-FlorestasColomboBrazil
  3. 3.Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegCanada
  4. 4.Biochemistry and Molecular Biology DepartmentFederal University of ParanáCuritibaBrazil

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