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vol.18 número2COMPARAÇÃO DAS PROPRIEDADES REOLÓGICAS DA MASSA DE CACAU TORRADA CONVENCIONALMENTE E POR MICROONDASCOMPARAÇÃO ENTRE TÉCNICAS NUMÉRICAS PARA A RESOLUÇÃO DO PROBLEMA DE TRANSFERÊNCIA DE CALOR EM ALIMENTOS ENLATADOS índice de autoresíndice de materiabúsqueda de artículos
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Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

BERTOLINI, Andréa C.; CEREDA, Marney P.  y  CHUZEL, Gerard. FÉCULA E FARELO DE MANDIOCACOMO SUBSTRATO NA PRODUÇÃO DE CICLODEXTRINAS. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.2, pp.224-229. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20611998000200015.

Cyclodextrins (CDs) are cyclic and non reducing oligosaccharids with the ability to form complexes with a wide range of hydrophobic molecules used in food, cosmetic and pharmaceutical industries. Their manufacturing is yet very expensive. Cassava starch has a good potential as substrate due to his purity (more than 95% starch) and high amylopectin content. The cassava starch extration produces a solid residue having 70% of starch and low price. In this work, CDs were produced using cassava starch and cassava solid residue as substrates of cyclodextrin glucosiltransferase (CGTase, E. C. 2.4.1.19), from Bacillus macerans. Starch conversion of starch cassava and solid residue cassava to a-CDs was 19% and 21%, respectively. Starch conversion of starch cassava and solid residue cassava to b-CDs was 27% and 15%, respectively. A high proportion of b-CDs was obtained with starch cassava (a:b-CDs = 1.0:1.4), while the opposite was observed with solid residue cassava (a:b-CDs = 1.5:1.0). A considerable loss of enzimatic activity was observed after 4 hours of reaction at 50ºC.

Palabras clave : cyclodextrins; cassava; starch; enzyme.

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