Caracterização das propriedades do amido da crueira de mandioca (Manihot esculenta Crantz) isolado por diferentes métodos de extração

Abstract

In the production process of cassava flour, the crueira is generated from the sieving stage with high starch content. There is a demand for new sources of starch market needs. Thus, the cassava raw is one that still does not have many applications, being discarded in the environment without any kind of previous treatment. The extraction of starch from this residue is an alternative to add value and a potential source to unconventional starches. The study of starch extraction methods is extremely important, as it directly influences its main characteristics, which in turn have the potential to better use them and enable new applications. Thus, the objective of the study was to evaluate the influence of different extraction methods, acidic (AAC), alkaline (ABS) and aqueous (AH) of raw starch in relation to its physicochemical, thermal, morphological and functional properties. The chemical composition of crueira, showed the potential of the residue for extraction of starch, having low ash, lipid and high starch content 1.12, 0.82, and 80.26 g/100 g respectively. Starches extracted by the AAC, ABS and AH methods had yields of 49.39, 56.02 and 43.97%, respectively, higher than compared to other sources with Yard-long bean and peach palm fruits. Regarding the proximate composition, it was possible to affirm that there was a reduction in the ash and lipid content of the raw starches due to the isolation methods used. All starches obtained showed amylose content classified as normal. The color is also influenced by the extraction methods, highlighting the luminosity parameter that presented, for the three starches, L* greater than 80. Through the scanning electron microscopy, it was possible to observe that the ABS starch differed from the AAC and AH, presenting cracked granules. Furthermore, the x-ray diffractometry pattern confirmed its type A crystal structure. The highest degree of crystallinity was for the AAC (45.96%). The thermal properties were obtained through thermogravimetric analysis, highlighting ABS, which had a lower decomposition temperature (448.15°C). In general, the extraction methods used resulted in different properties in the starches, affirming the importance of studying the extraction methods, presenting potential for future industrial applications, such as: packaging, foams, bags, biodegradable products in general, etc.