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Master's Dissertation
DOI
10.11606/D.85.2019.tde-19122018-153810
Document
Author
Full name
Aline Gonçalves Barroso
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2018
Supervisor
Committee
Mastro, Nélida Lúcia Del (President)
Spoto, Marta Helena Fillet
Valio, Adriana Benetti Marques
Title in Portuguese
Métodos físico químicos no estudo de efeito da radiação em amido de araruta
Keywords in Portuguese
araruta
caracterização físico química
radiação
Abstract in Portuguese
O amido é um polissacarídeo distribuído em diversas espécies vegetais como reserva de energia, fornecendo de 80% a 90% das calorias consumidas pelo homem. Dentre as espécies de fontes de amido, está a araruta, uma planta herbácea comum nas florestas tropicais brasileiras que tem sua importância relacionada ao rendimento e as características do seu amido. Como ingrediente principal, o amido confere estrutura, textura, consistência e atratividade a uma série de alimentos. No entanto, algumas propriedades do amido nativo não são de interesse para a indústria alimentícia. A irradiação gama é um tratamento físico em que o amido é exposto a uma dose de radiação controlada, modificando as macromoléculas e alterando suas propriedades. O presente trabalho teve como objetivo estudar o amido de araruta tratado com radiação ionizante em fonte de cobalto-60 Gammacell 220, com doses de 5 kGy, 10 kGy e 15 kGy, a uma taxa de 1 kGyh-1, e compará-las com a amostra controle. Para tanto, as amostras foram submetidas à difração de raios-X, espectroscopia de infravermelho por transformada de Fourier, ensaio de textura, análise instrumental de cor, análise térmica (TG e DSC) e análise de imagem. Após os ensaios, constatou-se que a radiação não alterou o espectro de FTIR e a termogravimetria. Apesar de ter afetado o tamanho do grânulo, a radiação não o danificou. A difração de raios-X e a análise térmica evidenciaram uma degradação da parte amorfa do grânulo (cristalinidade e entalpia aumentaram) após a irradiação. No estudo das propriedades de pasta, por ensaio viscográfico no Rapid Visco Analyser, houve uma queda da viscosidade com o aumento da dose de radiação e os hidrogéis se mostraram mais duros e mais claros.
Title in English
Physicalchemical methods in the radiation effect study in araruta starch
Keywords in English
arrowroot
physicochemical characterization
radiation
Abstract in English
Starch is a polysaccharide distributed in several plant species as a reserve of energy, providing 80-90% of the calories consumed by man. Among the species of starch sources is arrowroot, a tropical herb plant, probably native to South American rainforest habitats, which has its importance related to the yield and characteristics of its starch. As a major ingredient, starch confers structure, texture, consistency and attractiveness to a number of food products. However, some properties of native are of no interest to the food industry. Gamma irradiation is a physical treatment in which the starch is exposed to a dose of controlled radiation, modifying its macromolecules and altering its properties. The objective of the present work was to study the arrowroot starch treated with ionizing radiation in a cobalt- 60 Gammacell 220 source at doses of 5 kGy, 10 kGy and 15 kGy, at a rate of 1 kGyh-1, and to compare with the control sample. To do so, the samples were submitted to X-ray diffraction, Fourier transform infrared spectroscopy, texture testing, color instrumental analysis, thermal analysis (TG and DSC) and image analysis. After the tests, it was found that the radiation did not alter the FTIR spectrum and thermogravimetry. Although it affected the granule size, the radiation did not damage it. X-ray diffraction and thermal analysis showed a degradation of the amorphous part of the granule (crystallinity and enthalpy increased) after irradiation. In the study of pasting properties in a Rapid Visco Analyser, there was a decrease in viscosity with increasing radiation dose and the hydrogels appeared to be harder and lighter.
 
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Publishing Date
2019-01-17
 
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