Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction
The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions....
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| Veröffentlicht in: | Starch - Stärke 2018-11, Vol.70 (11-12), p.n/a |
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| container_title | Starch - Stärke |
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| creator | Ito, Vivian C. Schnitzler, Egon Demiate, Ivo Mottin Eusébio, Maria Ermelinda S. Lacerda, Luiz Gustavo Castro, Ricardo A. E. |
| description | The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions. The gelatinization temperatures and ΔHgel of the residual fractions differs significantly (p |
| doi_str_mv | 10.1002/star.201700348 |
| format | Article |
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The physicochemical, thermal, crystallinity and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. This extraction contributes to the preservation of the biodynamic character of the raw material, without generation of contaminant residues, which can be applied in the food products and to help partially reduce negative impacts on the environment.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201700348</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>biodynamic farming ; black rice ; Carbohydrates ; Crystallography ; Dietary fiber ; Diffraction patterns ; Double-stranded ; environmentally friendly processes ; Infrared spectra ; Lipids ; Morphology ; Polyhedra ; Proteins ; Starch</subject><ispartof>Starch - Stärke, 2018-11, Vol.70 (11-12), p.n/a</ispartof><rights>2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3178-84ba1ca83e40093b03ac3f9928eb80b39d9ca430fc60903fb5bff114d6eb05743</citedby><cites>FETCH-LOGICAL-c3178-84ba1ca83e40093b03ac3f9928eb80b39d9ca430fc60903fb5bff114d6eb05743</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.201700348$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.201700348$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>Ito, Vivian C.</creatorcontrib><creatorcontrib>Schnitzler, Egon</creatorcontrib><creatorcontrib>Demiate, Ivo Mottin</creatorcontrib><creatorcontrib>Eusébio, Maria Ermelinda S.</creatorcontrib><creatorcontrib>Lacerda, Luiz Gustavo</creatorcontrib><creatorcontrib>Castro, Ricardo A. E.</creatorcontrib><title>Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction</title><title>Starch - Stärke</title><description>The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions. The gelatinization temperatures and ΔHgel of the residual fractions differs significantly (p < 0.05) from those of the starch. All the samples had clear A‐type diffraction patterns, with main reflections at 2θ ≈ 15°, 17°, 18°, and 23°; they also presented a similar crystallinity index (≈22%). Bands in the infrared spectra assigned to proteins and to carbohydrates (starch) are clearly identified, and the structural indicator (I1046/I1018) of the degree of double helical order is calculated. Micro‐images shows polyhedral starch granules having irregular shapes, with sharp angles and edges, and without pores on the smooth surface.
The physicochemical, thermal, crystallinity and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. This extraction contributes to the preservation of the biodynamic character of the raw material, without generation of contaminant residues, which can be applied in the food products and to help partially reduce negative impacts on the environment.</description><subject>biodynamic farming</subject><subject>black rice</subject><subject>Carbohydrates</subject><subject>Crystallography</subject><subject>Dietary fiber</subject><subject>Diffraction patterns</subject><subject>Double-stranded</subject><subject>environmentally friendly processes</subject><subject>Infrared spectra</subject><subject>Lipids</subject><subject>Morphology</subject><subject>Polyhedra</subject><subject>Proteins</subject><subject>Starch</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkTFPwzAQhS0EEqWwMltibco5Tpp4bCsKSEVUbZHYIsdxiEtaBzsR5LfwZ3GUCkamO52_93y6h9A1gTEB8G9tzc3YBxIB0CA-QQMS-sSjEXs9RQM3iz0G4eQcXVi7A5iEUUAG6HtVtFYJLQq5V4KXI7wtpNl3zdy0zrIs9ZvhVaHECPNDhp-0qQrthh2NV0ZX0tRKWqxzPFM6aw_cGeFZycU7Xish8cbtJYpe7aC1tCprnHZhuKiVPljX6T2efjRSNxbffdXHh0t0lvPSyqtjHaKXxd12_uAtn-8f59OlJyiJYi8OUk4Ej6kMABhNgXJBc8b8WKYxpJRlTPCAQi4mwIDmaZjmOSFBNpEpuCvQIbrpfSuj3RK2Tna6MQf3ZeITn4WURgFz1LinhNHWGpknlVF7btqEQNIFkHQBJL8BOAHrBZ-qlO0_dLLZTtd_2h9XwYz5</recordid><startdate>201811</startdate><enddate>201811</enddate><creator>Ito, Vivian C.</creator><creator>Schnitzler, Egon</creator><creator>Demiate, Ivo Mottin</creator><creator>Eusébio, Maria Ermelinda S.</creator><creator>Lacerda, Luiz Gustavo</creator><creator>Castro, Ricardo A. E.</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201811</creationdate><title>Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction</title><author>Ito, Vivian C. ; Schnitzler, Egon ; Demiate, Ivo Mottin ; Eusébio, Maria Ermelinda S. ; Lacerda, Luiz Gustavo ; Castro, Ricardo A. E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3178-84ba1ca83e40093b03ac3f9928eb80b39d9ca430fc60903fb5bff114d6eb05743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>biodynamic farming</topic><topic>black rice</topic><topic>Carbohydrates</topic><topic>Crystallography</topic><topic>Dietary fiber</topic><topic>Diffraction patterns</topic><topic>Double-stranded</topic><topic>environmentally friendly processes</topic><topic>Infrared spectra</topic><topic>Lipids</topic><topic>Morphology</topic><topic>Polyhedra</topic><topic>Proteins</topic><topic>Starch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ito, Vivian C.</creatorcontrib><creatorcontrib>Schnitzler, Egon</creatorcontrib><creatorcontrib>Demiate, Ivo Mottin</creatorcontrib><creatorcontrib>Eusébio, Maria Ermelinda S.</creatorcontrib><creatorcontrib>Lacerda, Luiz Gustavo</creatorcontrib><creatorcontrib>Castro, Ricardo A. E.</creatorcontrib><collection>CrossRef</collection><jtitle>Starch - Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ito, Vivian C.</au><au>Schnitzler, Egon</au><au>Demiate, Ivo Mottin</au><au>Eusébio, Maria Ermelinda S.</au><au>Lacerda, Luiz Gustavo</au><au>Castro, Ricardo A. E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction</atitle><jtitle>Starch - Stärke</jtitle><date>2018-11</date><risdate>2018</risdate><volume>70</volume><issue>11-12</issue><epage>n/a</epage><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>The physicochemical, thermal, crystallographic, and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. The contents of ash, dietary fibre, proteins, and lipids in the starch are lower than those from the residual fractions. The gelatinization temperatures and ΔHgel of the residual fractions differs significantly (p < 0.05) from those of the starch. All the samples had clear A‐type diffraction patterns, with main reflections at 2θ ≈ 15°, 17°, 18°, and 23°; they also presented a similar crystallinity index (≈22%). Bands in the infrared spectra assigned to proteins and to carbohydrates (starch) are clearly identified, and the structural indicator (I1046/I1018) of the degree of double helical order is calculated. Micro‐images shows polyhedral starch granules having irregular shapes, with sharp angles and edges, and without pores on the smooth surface.
The physicochemical, thermal, crystallinity and morphological properties of biodynamic black rice starch, and of the residual fractions from aqueous extraction, are evaluated. This extraction contributes to the preservation of the biodynamic character of the raw material, without generation of contaminant residues, which can be applied in the food products and to help partially reduce negative impacts on the environment.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/star.201700348</doi><tpages>7</tpages></addata></record> |
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| subjects | biodynamic farming black rice Carbohydrates Crystallography Dietary fiber Diffraction patterns Double-stranded environmentally friendly processes Infrared spectra Lipids Morphology Polyhedra Proteins Starch |
| title | Physicochemical, Thermal, Crystallographic, and Morphological Properties of Biodynamic Black Rice Starch, and of Residual Fractions From Aqueous Extraction |
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