Granules morphology and rheological behavior of green banana (Musa cavendishii) and corn (Zea mays) starch gels

Ciência e Agrotecnologia

Dayane Rosalyn Izidoro²  Bogdan Demczuk Junior²  Charles Windson Isidoro Haminiuk¹  Maria Rita Sierakowski²  Renato João Sossela De Freitas²  Agnes De Paula Scheer² 

[1] ,Universidade Federal do Paraná Centro Politécnico Setor de TecnologiaCuritiba PR

关键词: Starch;    green banana;    corn;    microscopy;    rheology;    Amido;    banana verde;    milho;    microscopia;    reologia;   

DOI  :  10.1590/S1413-70542007000500026

来源: SciELO

【 摘 要 】

In this work, it was used starch obtained from green banana (Musa cavendishii) and commercial corn (Zea mays) starch in order to compare the granule morphology and the rheological behavior of these gel-starches. Images of starch granules morphology were obtained from scanning electron microscope (SEM). The banana starch granules presented an oval and ellipsoidal shape with irregular diameters. Neverthless, the granules of corn starch showed a poliedric shape, with different sizes. The rheological behavior of gel starch solutions showed a non-newtonian character with a pseudoplastic behavior. Herschel-Bulkley model gave a good description on the rheological behavior of the gel starch. Banana gel-starch solutions showed higher values of shear stress and apparent viscosity when compared with corn gel-starch solutions. A progressive decrease in shear stress and viscosity occurred with the addition of sodium chloride and sucrose.

【 授权许可】

CC BY   
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