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Food Science and Technology (Campinas)

versão impressa ISSN 0101-2061

Resumo

GALDEANO, Melicia Cintia; GROSSMANN, Maria Victória Eiras; MALI, Suzana  e  BELLO-PEREZ, Luis Arturo. Physicochemical properties of IAC 7 oat starch from Brazilian cultivars. Ciênc. Tecnol. Aliment. [online]. 2009, vol.29, n.4, pp. 905-910. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612009000400031.

This study characterized the chemical, rheological, functional and thermal properties of oat starch of IAC-7 variety. The oat starch showed 1.36% of lipids, 32.23% of amylose and low retrogradation capacity (9.19% after 30 days of storage). Although the oat starch has presented high amylose content, its low retrogradation may be due to the presence of lipids that by steric impediment could make it difficult for the polymeric chains to approach. The rheological behavior of oat starch was characterized as pseudoplastic. The low gelatinization temperature (64.71 °C) of the starch may be related to its higher lipid content.

Palavras-chave : viscosity; reology; retrogradation; Tg.

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