Isolamento e caracterização de amido de chuchu
Palabras clave:
isolamento químico, caracterização física, composição química, viscosidade intrínseca, temperatura de gelatinizaçãoResumen
The objectives of the present work were to isolate and characterize the chayotte starch. The choice of the chayotte as a starch source, in spite of its low starch conten (2.8%), was based on the fact that this a plant has a wide distribution in Brazil with a high yield per unit area (more than 150 tons/ha/year) by simple cultural practices and harvesting mechanisms. The starch content on a dry matter basis was 37% of whick only 46.4% was extracted.
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