Preliminary approach to detect amylolytic and pectinolytic activities from maca (Lepidium meyenii Walp.)

Rondan-Sanabria, Gerby Giovanna; Pires, Tatiana da Costa Raposo; Filho, Flavio Finardi

doi:10.1590/s1516-93322006000100005

Cited by 2 publications

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“…For example, glucosinolates are hydrolyzed by endogenous myrosinases into glucose, 6) 7) and structural carbohydrates are hydrolyzed into low molecular weight sugars by endogenous amylase, pectinesterase, and polygalacturonase. 26) Consequently, reducing sugars will react with the amino groups of proteins. Although there is a lack of evidence for the presence of enzymes responsible for enzymatic browning (i.e.…”

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confidence: 99%

“… 25) 30) 31) 32) In a comparison of the ∆ H gel values between the freeze-dried maca and commercial one, we found that the ∆ H gel of commercial maca was much lower than that of freeze-dried maca ( Table 1 ). Partial gelatinization and enzymatic hydrolysis induced by endogenous amylases 26) occur during air-drying and thermal sterilization. This interpretation is supported by the fact that commercial maca had a much higher OD 420 than freeze-dried maca samples.…”

Section: Resultsmentioning

confidence: 99%

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Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (<i>Lepidium meyenii</i> Walpers) Powders

Granados

Kawai

2020

J. Appl. Glycosci.

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The browning, gelatinization of starch, water sorption, glass transition, and caking properties of freeze-dried maca (Lepidium meyenii Walpers) powders were investigated and compared with a commercial maca powder. The freeze-dried maca powders had lower optical density (browning) and higher enthalpy change for starch gelatinization than the commercial maca. This resulted from a difference in thermal history. The equilibrium water contents of the freeze-dried maca powders were higher than those of commercial maca at each water activity (a w) because of differences in amorphous part. The glass transition temperature (T g) was evaluated by differential scanning calorimetry. There was a negligible difference in the anhydrous T g (79.5-80.2 ºC) among the samples. The T g-depression of freeze-dried maca powders induced by water sorption was more gradual than that of the commercial maca due to a difference in water insoluble material content. From the results, critical water activity (a wc) was determined as the a w at which T g becomes 25 ºC. There was negligible caking below a w = 0.328. At higher a w , the degree of caking remarkably increased with a large variation depending on the samples. The degree of caking could be described uniformly as a function of a w /a wc. From these results, we propose an empirical approach to predict the caking of maca powders.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (<i>Lepidium meyenii</i> Walpers) Powders

Granados

Kawai

2020

J. Appl. Glycosci.

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Propriedades físico-químicas do amido isolado, estudo de parâmetros enzimáticos durante o armazenamento e caracterização de enzimas amilolíticas em raízes de maca (>i<Lepidium meyenii>/i< Walp)

Sanabria¹

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Agradeço a Deus por esta oportunidade, por me indicar o caminho a seguir e me brindar fortaleça em cada etapa.Meus sinceros agradecimentos ao professor Dr. Flavio Finardi Filho pela orientação, apoio, confiança e paciência durante a minha estadia no laboratório de Biotecnologia de Alimentos. Obrigada também por ter enriquecido minha formação profissional como pesquisadora que carregarei por toda a minha vida.Ao Departamento de Alimentos e Nutrição Experimental FCF/USP e ao Programa de Pós-Graduação em Ciência dos Alimentos pela oportunidade de realização deste trabalho.A CAPES pela concessão da bolsa de estudos. À prof. Dra. Duclerk Fernandes Parra do Instituto de Pesquisas Energéticas e Nucleares, pela possibilidade de uso do DSC, especialmente ao técnico Eliosmar pela realização das análises. À prof. Dra. Isabel de Fatima Correia Batista do Instituto Butantan pela oportunidade de trabalhar em seu laboratório, pelo emprego de CLAE e ao técnico Rafael pela realização das análises. Também a agradeço pelas valiosas sugestões e conselhos durante a qualificação. Às professoras Dra. Beatriz Cordenusi e Ursula Maria Lanfer Marquez, pelas valiosas sugestões e conselhos durante o exame de qualificação. Ao departamento de Tecnologia de Bioquímico-Farmacêutica, especialmente ao técnico Alexander pelo auxilio no uso do texturômetro. À empresa National Starch, especialmente à Andréia Carvalho que possibilitou a utilização do Viscoamilograma Brabender.

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Preliminary approach to detect amylolytic and pectinolytic activities from maca (Lepidium meyenii Walp.)

Cited by 2 publications

References 43 publications

Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (<i>Lepidium meyenii</i> Walpers) Powders

Browning, Starch Gelatinization, Water Sorption, Glass Transition, and Caking Properties of Freeze-dried Maca (<i>Lepidium meyenii</i> Walpers) Powders

Propriedades físico-químicas do amido isolado, estudo de parâmetros enzimáticos durante o armazenamento e caracterização de enzimas amilolíticas em raízes de maca (>i<Lepidium meyenii>/i< Walp)

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