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- Title
Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction.
- Authors
Ito, Vivian C.; Schnitzler, Egon; Demiate, Ivo Mottin; Eusébio, Maria Ermelinda S.; Lacerda, Luiz Gustavo; Castro, Ricardo A. E.
- Abstract
The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions. The gelatinization temperatures and ΔHgel of the residual fractions differs significantly (p < 0.05) from those of the starch. All the samples had clear A‐type diffraction patterns, with main reflections at 2θ ≈ 15°, 17°, 18°, and 23°; they also presented a similar crystallinity index (≈22%). Bands in the infrared spectra assigned to proteins and to carbohydrates (starch) are clearly identified, and the structural indicator (I1046/I1018) of the degree of double helical order is calculated. Micro‐images shows polyhedral starch granules having irregular shapes, with sharp angles and edges, and without pores on the smooth surface. The physicochemical, thermal, crystallinity and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. This extraction contributes to the preservation of the biodynamic character of the raw material, without generation of contaminant residues, which can be applied in the food products and to help partially reduce negative impacts on the environment.
- Subjects
RICE starch; GELATION; CRYSTALLOGRAPHY; ORGANIC farming; RICE residues
- Publication
Starch / Staerke, 2018, Vol 70, Issue 11/12, pN.PAG
- ISSN
0038-9056
- Publication type
Article
- DOI
10.1002/star.201700348