Resumo
Bamboo chips (Guadua flabellata Fournier) was desintegrated in presence of cold water (25°C). The starch was isolated by decantation from the material soluble in water. Regarding color, the bamboo starch is similar to the soluble potato starch but its average dimension is smaller.
NOTAS
Obtenção de amido a partir do colmo de bambu
Starch from bamboo culm
Anísio AzziniI, * * Com bolsa de suplementação do CNPq. ; Antonio Luiz de Barbos SalgadoI, * * Com bolsa de suplementação do CNPq. ; João Paulo Feijão TeixeiraII; Roberto Machado de MoraesII
ISeção de Plantas Fibrosas, IAC
IISeção de Fitoquímica, Instituto Agronômico, IAC
SUMMARY
Bamboo chips (Guadua flabellata Fournier) was desintegrated in presence of cold water (25°C). The starch was isolated by decantation from the material soluble in water. Regarding color, the bamboo starch is similar to the soluble potato starch but its average dimension is smaller.
Texto completo disponível apenas em PDF.
Full text available only in PDF format.
Recebido para publicação a 13 de abril de 1981.
- 1. ASSOCIAÇÃO TÉCNICA BRASILEIRA DE CELULOSE E PAPEL. Métodos de ensaio. São Paulo, ABCP, s.d. (C 8/70)
- 2. CAMUS, E. G. Les bambusées. Paris, Paul Lechevalier, 1913. 215p.
- 3. DUBOIS, M.; GILLES, K. A.; HAMILTON, K. K.; HEBERS, P. A.; SMITH, F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, 28(3):350-356, 1956.
- 4. TRIEBOLD, H. O. & AURAND, L. W. Food composition and analysis. New York, Van Nostrand Reinhold, 1973. 497p.
Datas de Publicação
-
Publicação nesta coleção
15 Dez 2007 -
Data do Fascículo
1981
Histórico
-
Recebido
13 Abr 1981
