Oxidação do amido de milho com hipoclorito de sódio e peróxido de hidrogênio
Starch is composed primarily of a mixture of two polysaccharides, amylose and amylopectin. The proportions of amylose and amylopectin influence the degree of gelatinization and viscosity of the starch. Native starches are readily available, with low prices and as a natural ingredient. The production...
| Autor principal: | Pereira, Juliana Marques |
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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/1/6583 |
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| Resumo: |
Starch is composed primarily of a mixture of two polysaccharides, amylose and amylopectin. The proportions of amylose and amylopectin influence the degree of gelatinization and viscosity of the starch. Native starches are readily available, with low prices and as a natural ingredient. The production of modified starches is practiced for some time in order to overcome limitations of one or more native starches and thereby increase the usefulness of this polymer for industrial applications alternative. The modification of starch improves the water retention, enhance stability, improve the sense and shine to the taste, gel, dispersing or confer opacity. The objective of this study was to evaluate the effects of oxidation of starch on the levels of carbonyl and carboxyl groups, amylose, dextrose equivalent, apparent and intrinsic viscosity analysis of gels, clarity pulp and retrogradation of starch diluted folder. The oxidation of starches caused a reduction of the apparent and intrinsic viscosity, and increased levels of carboxyl, carbonyl and dextrose equivalent. Compared to the native starch with highest change in his behavior was oxidized corn starch with 2% active chlorine. |
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