Comprehensive studies of molecular changes occurring in sour cassava starch | [Etude des modifications moleculaires de l'amidon de manihot sour]
1999
Bertolini, A.C. (Ministerio da Educacao do Brasil (Bresil)) | Mestres, C. | Colonna, P. | Lerner, D. | Della Valle, G.
Cassava starch was treated with lactic acid and exposed to U.V. irradiation. The aim of present work concerns the evaluation of photochemical treatment on cassava starch both at structural and functional levels. Acidification and U.V. exposition, especially lights with emition at 250 nm, resulted in intrinsic viscosity and Mn decrease and in baking expansion ability increase. Cassava starch spectrum had peaks at 249-260 nm, suggesting the presence a chromophore active at 250 nm. Dough weight, temperature and expansion were monitored during baking. It appeared that expansion occurred after starch gelatinization due to water evaporation.
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Эту запись предоставил Institut national de la recherche agronomique