Comprehensive studies of molecular changes occuring in sour cassava starch
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 240-260 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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Subjects: | Q04 - Composition des produits alimentaires, tapioca, amidon, manioc, propriété physicochimique, propriété rhéologique, rayonnement ultraviolet, acide lactique, http://aims.fao.org/aos/agrovoc/c_15525, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_6553, http://aims.fao.org/aos/agrovoc/c_8046, http://aims.fao.org/aos/agrovoc/c_4142, |
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dig-cirad-fr-3916832024-01-27T23:47:04Z http://agritrop.cirad.fr/391683/ http://agritrop.cirad.fr/391683/ Comprehensive studies of molecular changes occuring in sour cassava starch. Bertolini Andréa C., Mestres Christian, Colonna Paul, Lerner Dan, Della Valle Guy. 1999. In : Biopolymer science: food and non-food applications. Colonna P. (ed.), Guilbert S. (ed.); INRA. Paris : INRA, 87-91. (Les colloques, 91) International conference biopolymer science: Food and non Food applications, Montpellier, France, 28 Septembre 1998/30 Septembre 1998. Comprehensive studies of molecular changes occuring in sour cassava starch Bertolini, Andréa C. Mestres, Christian Colonna, Paul Lerner, Dan Della Valle, Guy eng 1999 INRA Biopolymer science: food and non-food applications Q04 - Composition des produits alimentaires tapioca amidon manioc propriété physicochimique propriété rhéologique rayonnement ultraviolet acide lactique http://aims.fao.org/aos/agrovoc/c_15525 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6553 http://aims.fao.org/aos/agrovoc/c_8046 http://aims.fao.org/aos/agrovoc/c_4142 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 240-260 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. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/391683/1/ID391683.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=7492 |
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Q04 - Composition des produits alimentaires tapioca amidon manioc propriété physicochimique propriété rhéologique rayonnement ultraviolet acide lactique http://aims.fao.org/aos/agrovoc/c_15525 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6553 http://aims.fao.org/aos/agrovoc/c_8046 http://aims.fao.org/aos/agrovoc/c_4142 Q04 - Composition des produits alimentaires tapioca amidon manioc propriété physicochimique propriété rhéologique rayonnement ultraviolet acide lactique http://aims.fao.org/aos/agrovoc/c_15525 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6553 http://aims.fao.org/aos/agrovoc/c_8046 http://aims.fao.org/aos/agrovoc/c_4142 |
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Q04 - Composition des produits alimentaires tapioca amidon manioc propriété physicochimique propriété rhéologique rayonnement ultraviolet acide lactique http://aims.fao.org/aos/agrovoc/c_15525 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6553 http://aims.fao.org/aos/agrovoc/c_8046 http://aims.fao.org/aos/agrovoc/c_4142 Q04 - Composition des produits alimentaires tapioca amidon manioc propriété physicochimique propriété rhéologique rayonnement ultraviolet acide lactique http://aims.fao.org/aos/agrovoc/c_15525 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6553 http://aims.fao.org/aos/agrovoc/c_8046 http://aims.fao.org/aos/agrovoc/c_4142 Bertolini, Andréa C. Mestres, Christian Colonna, Paul Lerner, Dan Della Valle, Guy Comprehensive studies of molecular changes occuring in sour cassava starch |
description |
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 240-260 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. |
format |
conference_item |
topic_facet |
Q04 - Composition des produits alimentaires tapioca amidon manioc propriété physicochimique propriété rhéologique rayonnement ultraviolet acide lactique http://aims.fao.org/aos/agrovoc/c_15525 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_6553 http://aims.fao.org/aos/agrovoc/c_8046 http://aims.fao.org/aos/agrovoc/c_4142 |
author |
Bertolini, Andréa C. Mestres, Christian Colonna, Paul Lerner, Dan Della Valle, Guy |
author_facet |
Bertolini, Andréa C. Mestres, Christian Colonna, Paul Lerner, Dan Della Valle, Guy |
author_sort |
Bertolini, Andréa C. |
title |
Comprehensive studies of molecular changes occuring in sour cassava starch |
title_short |
Comprehensive studies of molecular changes occuring in sour cassava starch |
title_full |
Comprehensive studies of molecular changes occuring in sour cassava starch |
title_fullStr |
Comprehensive studies of molecular changes occuring in sour cassava starch |
title_full_unstemmed |
Comprehensive studies of molecular changes occuring in sour cassava starch |
title_sort |
comprehensive studies of molecular changes occuring in sour cassava starch |
publisher |
INRA |
url |
http://agritrop.cirad.fr/391683/ http://agritrop.cirad.fr/391683/1/ID391683.pdf |
work_keys_str_mv |
AT bertoliniandreac comprehensivestudiesofmolecularchangesoccuringinsourcassavastarch AT mestreschristian comprehensivestudiesofmolecularchangesoccuringinsourcassavastarch AT colonnapaul comprehensivestudiesofmolecularchangesoccuringinsourcassavastarch AT lernerdan comprehensivestudiesofmolecularchangesoccuringinsourcassavastarch AT dellavalleguy comprehensivestudiesofmolecularchangesoccuringinsourcassavastarch |
_version_ |
1792491501084737536 |