title: Rheological and biochemical properties of Solanum lycocarpum starch.
abstract: This study was conducted to evaluate the rheological and physicochemical properties of Solanum lycocarpum starch. The thermogravimetric analysis of S. lycocarpum starch showed a typical three-step weight loss pattern. Microscopy revealed significant changes in the granule morphology after hydrothermal treatment. Samples hydrothermally treated at 50°C for 10 min lost 52% of their crystallinity, which was recovered after storage for 7 days at 4°C. However, samples hydrothermally treated at 65°C were totally amorphous. This treatment was sufficient to completely disrupt the starch granule, as evidenced by the absence of an endothermic peak in the DSC thermogram. The RVA of S. lycocarpum starch revealed 4440.7cP peak viscosity, 2660.5cP breakdown viscosity, 2414.1cP final viscosity, 834.3cP setback viscosity, and a pasting temperature of 49.6°C. The low content of resistant starch (10.25%) and high content of digestible starch (89.78%) in S. lycocarpum suggest that this starch may be a good source for the production of hydrolysates, such as glucose syrup and its derivatives.
authors.affiliation: Laboratório de Química de Proteínas, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas - ICB II, Universidade Federal de Goiás, PB 131, Goiânia, GO, Brazil.
authors.forename: Maria Carolina B
authors.initials: MC
authors.lastname: Di-Medeiros
authors.affiliation: Laboratório de Química de Proteínas, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas - ICB II, Universidade Federal de Goiás, PB 131, Goiânia, GO, Brazil; Instituto Federal de Educação, Ciência e Tecnologia de Goiás, Goiânia, GO, Brazil.
authors.forename: Aline M
authors.initials: AM
authors.lastname: Pascoal
authors.affiliation: Laboratório de Química de Proteínas, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas - ICB II, Universidade Federal de Goiás, PB 131, Goiânia, GO, Brazil.
authors.forename: Karla A
authors.initials: KA
authors.lastname: Batista
authors.affiliation: Embrapa - Centro Nacional de Pesquisa Arroz e Feijão, Laboratório de Grãos e Subprodutos, C. Postal 179, Santo Antônio de Goiás, GO, Brazil.
authors.forename: Priscila Z
authors.initials: PZ
authors.lastname: Bassinello
authors.affiliation: Instituto de Química, Universidade Federal de Goiás, PB 131, Goiânia, GO, Brazil.
authors.forename: Luciano M
authors.initials: LM
authors.lastname: Lião
authors.affiliation: Laboratório de Métodos de Extração e Separação LAMES - Instituto de Química, Universidade Federal de Goiás, CP 131, Goiânia, GO, Brazil.
authors.forename: Maria Inês G
authors.initials: MI
authors.lastname: Leles
authors.affiliation: Laboratório de Química de Proteínas, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas - ICB II, Universidade Federal de Goiás, PB 131, Goiânia, GO, Brazil. Electronic address: kfernandes.lqp@gmail.com.
authors.forename: Kátia F
authors.initials: KF
authors.lastname: Fernandes
mesh_terms: D006868:Hydrolysis; D012212:Rheology; D032322:Solanum / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
chemical_list: D013213:Starch
keywords: Crystallinity; Digestibility; Pasting properties; Resistant starch; Retrogradation; Thermal properties