Bertolini Andréa C., Mestres Christian, Raffi Jacques, Buléon Alain, Lerner Dan, Colonna Paul. 2001. Photodegradation of cassava and corn starches. Journal of Agricultural and Food Chemistry, 49 : 675-682.
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Résumé : The baking expansion properties of sour cassava starch (Polvilho azedo) are attributable to photochemical starch degradation induced by heterolactic fermentation after sun-drying. This study investigated the effects of UV irradiation on the different structural levels of cassava starch as compared to those of corn starch and dextrins. Photosensitive compounds excited at 360 and 290 nm in cassava starch were photodegraded when starch was exposed to sunlight or 360 nm irradiation. UV irradiation depolymerized cassava and corn starches, inducing modifications due, at least in part, to a mechanism involving free radicals. Lactic acid was also photodegraded. Photodegradation induced by UV absorption could have been due to fluorescent chromophores found in starches and nonfluorescent chromophores present in glucosidic units.
Mots-clés Agrovoc : manioc, amidon, dégradation, Irradiation ultraviolette, cuisson, propriété physicochimique, amidon de maïs
Mots-clés complémentaires : Polvilho azedo, Amidon de manioc
Classification Agris : Q01 - Sciences et technologies alimentaires - Considérations générales
Auteurs et affiliations
- Bertolini Andréa C., INRA (FRA)
- Mestres Christian, CIRAD-CA-CALIM (BEN)
- Raffi Jacques, CEA (FRA)
- Buléon Alain, INRA (FRA)
- Lerner Dan, ENSCM (FRA)
- Colonna Paul, INRA (FRA)
Autres liens de la publication
Source : Cirad - Agritrop (https://agritrop.cirad.fr/481505/)
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