Fosfatação e caracterização do amido da semente de Swartzia burchelli

Abstract

A great diversity of native species of the Cerrado has been explored in a predatory manner, necessitating the conscious use of available resources in this region . The Swartzia burchelli, the Leguminosae family, popularly known as lard - of - chicken occurs in the Brazilian Cerrado biome. Its seeds can be exploited for the extraction of starch, and used this as an alternative to the partial replacement of conventional starches ( corn, potato , cassava , for example). However, there is a need to improve their technological characteristics modifying it chemically, resulting in the alteration of the physico -chemical and functional properties of specific industrial application. Thus, to establish indicative of the use of the seeds of S. burchelli, the present work was phosphating goal and analyze the physical, chemical and physico- chemical characteristics of native and modified starches. The fruits were harvested in Goiás Cerrado and its seeds were subjected to starch extraction process. The experiment was conducted by a central composite design randomized in a factorial 22 with three central points and four axial. The independent variables were the concentrations of sodium tripolyphosphate, ATPS (3, 5, and 7%), and time of esterification (30, 40, and 50 min) acid. The native and modified starches were characterized for chemical composition contents of phosphorus and ash, degree of crystallinity and x - ray diffraction, infrared spectroscopy, shape and size, temperature and viscosity of pulp, index and water solubility index water absorption. Was applied to the analysis of variance (ANOVA) at 5 % probability, and applied to a second order polynomial model to establish a predictive equation of the experimental data. The answer to the adequacy of the polynomial model was tested using the adjusted coefficient of determination (R2 aj) to quantify the proportion of variation explained. Pearson correlation (r) was performed at 5 % probability. Different size, degree of crystallinity, gelatinisation and pasting profiles, water solubility and water absorption were observed due to the nature of the starch raw or by esterification process. The phosphate starch with 5 % of ATPS and 40 min time esterification showed lower retrogradation and viscosity breakdown and higher transmittance , and phosphate starch with 7 % of ATPS and 50 minutes of time of esterification had the highest ash content and phosphorus degree of crystallinity , larger and higher temperature folder.