Photodegradation of cassava and corn starches
The baking expansion properties of sour cassava starch (Polvilho azedo) are attributable to photochemical starch degradation induced by heterolactic fermentation after sun-drying. This study investigated the effects of UV irradiation on the different structural levels of cassava starch as compared to those of corn starch and dextrins. Photosensitive compounds excited at 360 and 290 nm in cassava starch were photodegraded when starch was exposed to sunlight or 360 nm irradiation. UV irradiation depolymerized cassava and corn starches, inducing modifications due, at least in part, to a mechanism involving free radicals. Lactic acid was also photodegraded. Photodegradation induced by UV absorption could have been due to fluorescent chromophores found in starches and nonfluorescent chromophores present in glucosidic units.
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q01 - Sciences et technologies alimentaires - Considérations générales, manioc, amidon, dégradation, Irradiation ultraviolette, cuisson, propriété physicochimique, amidon de maïs, http://aims.fao.org/aos/agrovoc/c_9649, http://aims.fao.org/aos/agrovoc/c_7369, http://aims.fao.org/aos/agrovoc/c_2159, http://aims.fao.org/aos/agrovoc/c_28433, http://aims.fao.org/aos/agrovoc/c_1851, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_15500, |
Online Access: | http://agritrop.cirad.fr/481505/ http://agritrop.cirad.fr/481505/1/481505.pdf |
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dig-cirad-fr-4815052024-01-28T09:21:29Z http://agritrop.cirad.fr/481505/ http://agritrop.cirad.fr/481505/ Photodegradation of cassava and corn starches. Bertolini Andréa C., Mestres Christian, Raffi Jacques, Buléon Alain, Lerner Dan, Colonna Paul. 2001. Journal of Agricultural and Food Chemistry, 49 : 675-682.https://doi.org/10.1021/jf0010174 <https://doi.org/10.1021/jf0010174> Photodegradation of cassava and corn starches Bertolini, Andréa C. Mestres, Christian Raffi, Jacques Buléon, Alain Lerner, Dan Colonna, Paul eng 2001 Journal of Agricultural and Food Chemistry Q01 - Sciences et technologies alimentaires - Considérations générales manioc amidon dégradation Irradiation ultraviolette cuisson propriété physicochimique amidon de maïs http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2159 http://aims.fao.org/aos/agrovoc/c_28433 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15500 The baking expansion properties of sour cassava starch (Polvilho azedo) are attributable to photochemical starch degradation induced by heterolactic fermentation after sun-drying. This study investigated the effects of UV irradiation on the different structural levels of cassava starch as compared to those of corn starch and dextrins. Photosensitive compounds excited at 360 and 290 nm in cassava starch were photodegraded when starch was exposed to sunlight or 360 nm irradiation. UV irradiation depolymerized cassava and corn starches, inducing modifications due, at least in part, to a mechanism involving free radicals. Lactic acid was also photodegraded. Photodegradation induced by UV absorption could have been due to fluorescent chromophores found in starches and nonfluorescent chromophores present in glucosidic units. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/481505/1/481505.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1021/jf0010174 10.1021/jf0010174 info:eu-repo/semantics/altIdentifier/doi/10.1021/jf0010174 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1021/jf0010174 |
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Q01 - Sciences et technologies alimentaires - Considérations générales manioc amidon dégradation Irradiation ultraviolette cuisson propriété physicochimique amidon de maïs http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2159 http://aims.fao.org/aos/agrovoc/c_28433 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15500 Q01 - Sciences et technologies alimentaires - Considérations générales manioc amidon dégradation Irradiation ultraviolette cuisson propriété physicochimique amidon de maïs http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2159 http://aims.fao.org/aos/agrovoc/c_28433 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15500 |
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Q01 - Sciences et technologies alimentaires - Considérations générales manioc amidon dégradation Irradiation ultraviolette cuisson propriété physicochimique amidon de maïs http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2159 http://aims.fao.org/aos/agrovoc/c_28433 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15500 Q01 - Sciences et technologies alimentaires - Considérations générales manioc amidon dégradation Irradiation ultraviolette cuisson propriété physicochimique amidon de maïs http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2159 http://aims.fao.org/aos/agrovoc/c_28433 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15500 Bertolini, Andréa C. Mestres, Christian Raffi, Jacques Buléon, Alain Lerner, Dan Colonna, Paul Photodegradation of cassava and corn starches |
description |
The baking expansion properties of sour cassava starch (Polvilho azedo) are attributable to photochemical starch degradation induced by heterolactic fermentation after sun-drying. This study investigated the effects of UV irradiation on the different structural levels of cassava starch as compared to those of corn starch and dextrins. Photosensitive compounds excited at 360 and 290 nm in cassava starch were photodegraded when starch was exposed to sunlight or 360 nm irradiation. UV irradiation depolymerized cassava and corn starches, inducing modifications due, at least in part, to a mechanism involving free radicals. Lactic acid was also photodegraded. Photodegradation induced by UV absorption could have been due to fluorescent chromophores found in starches and nonfluorescent chromophores present in glucosidic units. |
format |
article |
topic_facet |
Q01 - Sciences et technologies alimentaires - Considérations générales manioc amidon dégradation Irradiation ultraviolette cuisson propriété physicochimique amidon de maïs http://aims.fao.org/aos/agrovoc/c_9649 http://aims.fao.org/aos/agrovoc/c_7369 http://aims.fao.org/aos/agrovoc/c_2159 http://aims.fao.org/aos/agrovoc/c_28433 http://aims.fao.org/aos/agrovoc/c_1851 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_15500 |
author |
Bertolini, Andréa C. Mestres, Christian Raffi, Jacques Buléon, Alain Lerner, Dan Colonna, Paul |
author_facet |
Bertolini, Andréa C. Mestres, Christian Raffi, Jacques Buléon, Alain Lerner, Dan Colonna, Paul |
author_sort |
Bertolini, Andréa C. |
title |
Photodegradation of cassava and corn starches |
title_short |
Photodegradation of cassava and corn starches |
title_full |
Photodegradation of cassava and corn starches |
title_fullStr |
Photodegradation of cassava and corn starches |
title_full_unstemmed |
Photodegradation of cassava and corn starches |
title_sort |
photodegradation of cassava and corn starches |
url |
http://agritrop.cirad.fr/481505/ http://agritrop.cirad.fr/481505/1/481505.pdf |
work_keys_str_mv |
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_version_ |
1792494962201329664 |