Propriedades funcionais do amido de mandioca esterificado com ácido esteárico
The present study aimed the esterification of cassava starch with stearic acid, in order to obtain starches with properties desired by the food industry, among them, emulsifiers, stabilizers and microencapsulantes oleic acid. The chemical modification of starch was carried out through esterification...
| Autor principal: | Alves, Francieli Cassia Gomes Barroso Simão |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/6520 |
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| Resumo: |
The present study aimed the esterification of cassava starch with stearic acid, in order to obtain starches with properties desired by the food industry, among them, emulsifiers, stabilizers and microencapsulantes oleic acid. The chemical modification of starch was carried out through esterification of the starch at different values pH (8.0, 9.0, 11.0 and 13.0), catalyzed by strong base and microwave radiation, to obtain starch ester saturated. The esterified starches were characterized according to their percentage of esterification, emulsifying activity and stability, resistance to enzymatic hydrolysis α-amylase egg, viscosity, swelling power, solubility, microencapsulante oleic acid and application in sauces like mayonnaise for salads. The results showed that the pH of the reaction medium influences the efficiency of the esterified samples, observing that among the pH studied values (8.0, 9.0, 11.0, and 13.0) only the sample at pH 13, 0 has presented percentages of esterification. Some of its analyzed properties were modified, such as, decrease apparent viscosity, increase resistance to enzymatic hydrolysis of α-amylase increasing; decreased solubility and swelling of the starch granules even when subjected to heating temperatures (50 to 80 ◦ C) and better stability of the emulsification from starches esterified pH 8.0, 9.0 and 11.0. However, it was not possible to find correlation between the efficiency of encapsulation of oleic acid and the hydrophobicity of the starch, probably because of the rotation used during formation of the emulsion being less than considered ideal for obtaining encapsulated materials. To obtain mayonnaise-like sauces for salads with esterified starches, it was observed that high viscosity in this type of product is essential to stabilize the emulsion, do not give positive results for esterified starches, since the viscosity of the starch were decreased with esterification. |
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