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Santos GP, Miranda BM, Di-Medeiros MCB, Almeida VO, Ferreira RD, Morais DABD, Queiroz DLA, Leles MIG, Lião LM, Fernandes KF. The potential exploitation of the Malay-red apple (Syzygium malaccense) seed as source of a phosphorylated starch. Carbohydr Res 2024; 535:109008. [PMID: 38103463 DOI: 10.1016/j.carres.2023.109008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 11/04/2023] [Accepted: 12/04/2023] [Indexed: 12/19/2023]
Abstract
This work presents the characterization of a novel naturally phosphorylated starch extracted from an unconventional and non-utilized source, the seeds of the stone fruit Syzygium malaccense. The morphology and chemical characteristics of the extracted starch were examined by scanning electron microscopy, FTIR, 1H/13C/31P NMR and 13C-CP/MAS-NMR, HPAEC-PAD chromatography, XRD, DSC, and RVA. The extraction yielded a highly pure starch (95.6 %) with an average granule size of 13 μm. The analysis of the starch components revealed an amylose content of 28.1 % and a predominance (65 %) of B-chains (B1-B3 65 %) in the amylopectin, as shown through HPAEC-PAD chromatography. The X-ray diffractogram was compatible with B-type starch, which was confirmed by the deconvolution of the C1 peak in the 13C-CP/MAS-NMR. X-Ray diffractogram also showed that S. malaccense has 28.5 % of crystallinity. DSC analysis showed values of 82.6 °C and -12.41 J g-1 for Tc and ΔH, respectively, which is compatible with a highly ordered starch granule structure. The values observed for peak (4678 mPa•s), trough (3055 mPa•s), and final viscosity (6526 mPa•s) indicated that S. malaccense may be used as a thickener in hot food.
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Affiliation(s)
- Giordanna P Santos
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Bruna M Miranda
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Maria C B Di-Medeiros
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil; Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Viviane O Almeida
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Richard D Ferreira
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Danilo A B de Morais
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Diego L A Queiroz
- Milhão Ingredients - Rodovia, GO-070, KM 25, Fazenda Palmital, 75373-899, Goianira, GO, Brazil.
| | - Maria I G Leles
- Laboratório de Métodos de Extração e Separação LAMES - Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Luciano M Lião
- Laboratório de Ressonância Nuclear Magnética, Instituto de Química, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, Departamento de Bioquímica e Biologia Molecular, Instituto de Ciências Biológicas, Universidade Federal de Goiás, 74.690-900, Goiânia, GO, Brazil.
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Biotechnological potential of yeast isolates from cachaça: the Brazilian spirit. J Ind Microbiol Biotechnol 2014; 42:237-46. [PMID: 25540045 DOI: 10.1007/s10295-014-1528-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2014] [Accepted: 10/17/2014] [Indexed: 01/13/2023]
Abstract
This study identified phenotypic traits appropriate for biotechnological applications of 118 yeasts isolated from cachaça distilleries. Different properties were verified: capacity to use alternative carbon sources; ability to tolerate high concentrations of sucrose, ethanol, methanol, aluminum and zinc as well as different pH values and foam production. Pichia guilliermondii and Pichia anomala strains were identified as the most promising ones for application in the second-generation biofuel industry, showing ability to grow on high glycerol concentrations. Other isolates, identified as Saccharomyces cerevisiae, produced bioethanol comparable to the industrial strains, and were therefore ideal for use in the first-generation ethanol industry. Some of these strains also showed high resistance to aluminum, as observed in sugarcane juice, and to inter-cycle washings with diluted sulphuric acid, as performed in the industrial bioethanol production process. In summary, yeast isolates from cachaça distilleries displayed robustness and phenotypic plasticity, which makes them interesting for biotechnological applications.
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