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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Colussi, Rosana Pinto, Vania Zanella El Halal, Shanise Lisie Mello Vanier, Nathan Levien Villanova, Franciene Almeida Marques E. Silva, Ricardo da Rosa Zavareze, Elessandra Dias, Alvaro Renato Guerra |
| Description | Author Affiliation: Colussi R ( Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil. Electronic address: rosana_colussi@yahoo.com.br.); Pinto VZ ( Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil); El Halal SL ( Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.); Vanier NL ( Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil); Villanova FA ( Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.); Marques E Silva R ( Laboratório de Microscopia Eletrônica, Curso de Engenharia de Materiais, Universidade Federal de Pelotas, 96015-560 Pelotas, RS, Brazil.); da Rosa Zavareze E ( Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.); Dias AR ( Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, 96010-900 Pelotas, RS, Brazil.) |
| Abstract | The high-, medium-, and low-amylose rice starches were isolated by the alkaline method and acetylated by using acetic anhydride for 10, 30, and 90 min of reaction. The degree of substitution (DS), the Fourier-transformed infrared spectroscopy (FTIR), the X-ray diffractograms, the thermal, morphological, and pasting properties, and the swelling power and solubility of native and acetylated starches were evaluated. The DS of the low-amylose rice starch was higher than the DS of the medium- and the high-amylose rice starches. The introduction of acetyl groups was confirmed by FTIR spectroscopy. The acetylation treatment reduced the crystallinity, the viscosity, the swelling power, and the solubility of rice starch; however, there was an increase in the thermal stability of rice starch modified by acetylation. |
| File Format | HTM / HTML |
| ISSN | 01448617 |
| Journal | Carbohydrate Polymers |
| Volume Number | 103 |
| e-ISSN | 18791344 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2014-03-15 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Organic Chemistry Materials Chemistry Polymers and Plastics |
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