Orientador: Maria Angela de Almeida Meirelles / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T21:14:03Z (GMT). No. of bitstreams: 1 Moreschi_SilvaniaReginaMendes_D.pdf: 1138313 bytes, checksum: 9795fdb9b2f9d97588cecb8005836315 (MD5) Previous issue date: 2004 / Resumo: A celulose e amido presentes em resíduos de plantas aromáticas, que já sofreram extração de seus óleos essenciais através de CO2 supercrítico, foram hidrolisados rapidamente com água subcrítica (AsC) e CO2, a fim de se obter oligossacarídeos. Celulose e amido não são solúveis em CO2 supercrítico, assim, permanecem no resíduo sólido após o processo de extração supercrítica (ESC). A etapa de ESC atua como um pré-tratamento para a hidrólise porque a pressão age sobre a matriz sólida, relaxando a estrutura do grânulo de amido, resultando num aumento da taxa de hidrólise. O gengibre (Zingiber officinalle Roscoe) contém aproximadamente 50% de amido, e a decomposição do amido de bagaço de ESC de gengibre foi efetuada num reator semi-contínuo, operando numa faixa de temperatura entre 132 - 200°C e pressões entre 80 ¿ 220 bar. A alimentação do reator constou de uma mistura de bagaço de gengibre e água (3:7). O CO2 foi utilizado para a pressurização do sistema. Para arrastar os produtos formados do reator foi utilizada uma vazão de CO2 de 7,48 × 10-5 kg s-1. O rendimento da hidrólise foi avaliado em relação ao teor de açúcares redutores formados. Os ensaios de hidrólise foram realizados num tempo de reação constante para procurar as condições de temperatura e pressão que maximizassem o grau de hidrólise e o rendimento. Os resultados foram analisados pela metodologia de superfície de respostas. Os testes de cinética de hidrólise foram realizados a 150 bar e a 176, 188 e 200 °C, mantendose constantes a razão de bagaço: água na alimentação e a vazão de CO2, e com os seguintes tempos de reação: 1, 5, 7, 9, 11 e 15 minutos. O maior grau de hidrólise (97,1% a 15 minutos de reação) e o maior rendimento em açúcares redutores (18,1% a 11 minutos de reação) foram estabelecidos para 200 °C. Diferentes misturas de oligossacarídeos com diferentes distribuições de massas moleculares foram obtidas, dependendo da temperatura e do tempo de reação. A hidrólise do bagaço de gengibre foi tratada como uma reação heterogênea com uma cinética global de primeira ordem em relação à concentração de amido, a qual resultou numa energia de ativação de 185,1 kJ mol-1 e um fator préexponencial de 5,8 × 1017s-1. Ensaios de hidrólise de gengibre e cúrcuma (Curcuma longa Linneu) frescos, gengibre seco, cúrcuma seca e bagaço de cana foram realizados nas melhores condições estabelecidas para o bagaço de gengibre (150 bar, 200 °C e 11 minutos) / Abstract: Cellulose and starch contained in aromatic-plant residues, which had been subjected to supercritical CO2 extraction, were hydrolyzed with subcritical water and CO2 to obtain oligosacharides. Cellulose and starch are not soluble in supercritical CO2; therefore, they remained in the solid matrix after the supercritical extraction. The extraction step acted as a pre-treatment step for hydrolysis because the pressure affected the solid matrix by relaxing the starch granule resulting, thus, increasing the rate of hydrolysis. Ginger (Zingiber officinale Roscoe) bagasse containing about 50% of starch was hydrolyzed in a semicontinuo reactor in the temperature range of 132 - 200°C and pressure range of 80 ¿ 220 bar. The reactor was filled with a mixture of ginger bagasse and water (3:7). The CO2 was used to pressurize the system. To withdraw the products from the reactor a CO2 flow rate of 7.48 × 10-5 kg s-1 was used. The hydrolysis yield was evaluated with respect to the amount of reducing sugars formed. The hydrolysis assays were done for a constant reaction time of 15 min to search for the condition of temperature and pressure that maximized the hydrolysis degree and the yield. The results were analyzed by the surface response methodology. The hydrolysis kinetics tests were performed at 150 bar and at 176, 188, and 200 °C. The kinetics tests were done keeping constant the ratio between ginger bagasse and water, as well as the CO2 flow rate; the following reaction times were evalueted: 1, 5, 7, 9, 11 and 15 min. The highest hydrolysis degree (97.1% at 15 min) and the highest yield (18.1% at 11 min) were stablished for 200 °C. Different oligosaccharide mixtures with different molecular mass distributions were obtained, depending on the temperature and on the reaction time. The ginger bagasse hydrolysis was treated as a heterogeneous reaction with a first-order global chemical kinetic, with respect to the starch concentration; resulting in an activation energy of 185.1 kJ mol-1 and a preexponential factor of 5.8 × 1017s-1. Hydrolysis of fresh ginger and turmeric (Curcuma longa Linneu), dried ginger, dried turmeric, and sugar-cane bagasse were performed at the best conditions established for ginger bagasse (150 bar, 200 °C and 11 min) / Doutorado / Doutor em Engenharia de Alimentos

A questionnaire survey was conducted in five different villages in Mpumalanga Province. Hundred and fifty traditional healers were interviewed. The aim of the survey was to record and document indigenous knowledge held by the traditional healers on wild ginger and eight other popular plants used by them. The healing properties of wild ginger as perceived by traditional healers, ranged from healing coughs, colds, flu, hysteria, malaria and menstrual disorder, to protection against lightning. Majority (77%) said that there was no difference in medicinal value between cultivated and those grown in the wild. The majority of the traditional healers (72%) said they would appreciate proper training on how to domesticate these plants. Traditional healers do not have professional knowledge and skills to produce theses medicinal plants. Therefore training is crucial to impart these skills. The income category of traditional healers ranged from less than R200 to a maximum of R3000. Traditional healers received as few as 1 to 5 patients per day. The consultation cost ranged from R20 to more than R95. People who gathered plants for traditional healers ranged from 1 to 10 depending on the popularity of the traditional healer and the size of his/ her surgery. An experiment was carried out at Johannesburg Center for the disabled (JOCOD), Lenasia, South of Johannesburg, in a plastic tunnel and under a shade net. The objective of the experiment was to determine the effect of using a tunnel or a shade net on the yield of rhizome and to determine the effect of different harvesting periods on rhizome yield of wild ginger. The treatments were four in number, namely; two growing structures (tunnel and shade net) and two harvesting periods. On the effect of harvesting periods on yield, although there was no significant differences in the number of enlarged roots harvested between the first harvesting period and the second harvesting period, the number of roots tended to be higher during the first harvesting period compared to the second harvesting period. There was a significant difference in the number of rhizomes between the first and the second harvesting periods. On the effect of growth structure on yield of wild ginger, the number of enlarged roots was significantly higher from plants grown in a tunnel compared with those grown in a shade net. There was a significant difference in rhizome circumference between plants grown in a plastic tunnel and those grown in a shade net. There were interactions between the harvesting date and growth structure for fresh enlarged root mass. Fresh mass of enlarged roots of wild ginger was greater during the first harvesting date than during the second harvesting date for plants grown in a plastic tunnel. For small scale or resource poor farmers, herbalists and traditional healers who wish to grow wild ginger under protection, it is better to grow wild ginger in a plastic tunnel than under a shade net, probably because wild ginger performs well in warm conditions. The plastic tunnels have a tendency of maintaining warm temperatures during winter months. Early harvesting of wild ginger at the end of June 28/06 than harvesting in September. This could be because wild ginger grows rapidly throughout the summer season and in winter, the growth rate drops (dormant stage) making early winter the right time to harvest. / Dissertation (M Inst Agrar (Horticulture))--University of Pretoria, 2007. / Plant Production and Soil Science / unrestricted

La presente investigación analiza las variables determinantes y relacionadas en las exportaciones de jengibre fresco (Partida Arancelaria. 0910.11.00.00) de la República del Perú al Reino de los Países Bajos, comprendido en los años 2012 – 2019. En donde la inestabilidad de las exportaciones peruanas de jengibre ha desarrollado un interés para que sean analizadas en base a tres variables: entorno macroeconómico, competencia internacional y gestión de inocuidad alimentaria, desde un enfoque mixto. Este tendrá un alcance explicativo causal bajo un diseño transversal, en donde se aplicó un análisis de una regresión lineal múltiple, con el cual se planteó un modelo matemático predictivo de las variables aceptables, y un diseño fenomenológico aplicado a través de la guía de entrevistas de tipo semiestructuradas. Los resultados apuntan que, dentro del entorno macroeconómico, el precio es el indicador más influyente siendo las certificaciones orgánicas las que permiten que el producto salga con un mejor precio al mercado, ya que la demanda de Países Bajos así lo requiere. Dentro de competencia internacional, el indicador características del producto resalta apoyándose en la condición orgánica y las propiedades naturales del producto. Y finalmente, dentro de la variable gestión de inocuidad alimentaria destaca el indicador certificaciones de gestión de inocuidad, siendo las más importantes GlobalG.A.P. y HACCP. En conclusión, entorno macroeconómico es una variable determinante de las exportaciones de jengibre fresco, mientras que competencia internacional y gestión de inocuidad alimentaria son variables relacionadas a las exportaciones de jengibre fresco, los resultados indican que competencia internacional es la más relacionada, destacando dentro de ella el indicador características del producto. / The research aims to analyze the determinant and relevant variables in exports of fresh ginger (Harmonized system code 0910.11.00.00) from the Republic of Peru to the Kingdom of the Netherlands, between the years 2012 - 2019. The instability of Peruvian ginger exports has been developing, has created an interest in analyzing it based on three variables: macroeconomic environment, international competition, and food safety management, from a mixed methods research. This investigation will have a causal explanatory approach by a cross-sectional design, where is applied a multiple linear regression and is proposed a predictive mathematical model of the acceptable variables, and a phenomenological design through the interview guide of semi-structured type. The results indicate that in the macroeconomic environment, price is the most influenced indicator, where organic certifications are the ones that allow the product to come out with a better market price on the Netherlands market. Regarding international competition, the product features indicator is emphasized, by organic conditions and the natural properties of the product. Finally, in respect of the variable food safety management, it is enhanced through the indicator safety management certifications where GlobalG.A.P. and HACCP are the most important. In conclusion, the macroeconomic environment is a determinant variable of fresh ginger exports, while international competition and food safety management are related variables of fresh ginger exports. However, the results demonstrate, the international competition is the most relevant, highlighting the indicator product features. / Tesis

Ginger (Zingiber Officinale) has been used in Asia for centuries to treat various ailments. Ginger has been reported to alleviate migraine pain via four bioactive compounds that can reduce nitric oxide synthase (NOS) resulting in the inhibition of nitric oxide (NO). The inhibition of nitric oxide results in the vasoconstriction of the intracranial blood vessels alleviating migraine pain. It is hypothesized that ginger has structural similarities to vasoconstrictor drugs causing similar receptor interactions. A review of the bioactive compounds in ginger and popular vasoconstrictor drugs was done to determine structural similarities. The results of this study show that the compounds in ginger share no structural similarities with vasoconstrictor drugs used in the treatment of migraine headaches.

No description available.

Chemotherapy, employing single-molecule or multidrug concoctions inspired by the diverse repository of plant chemicals, has been the mainstay of cancer treatment for years. However, isolating single molecules has proven to be expensive along with limited therapeutic window and toxicity. On the other hand, whole foods, while preserving the natural complex balance between their constituent phytochemicals and being non-toxic, have proven to impart better disease-fighting efficacies, thus leading to an increased focus on dietary interventions to both treat and prevent cancer. Owing to the complex interactions between their constituent phytochemicals, several dietary agents have been investigated for their therapeutic and preventive efficacies. However, due to lack of emphasis on confounding factors like bioavailability, absorption, metabolism, and excretion, essentially driven by phytocomplexity, incorporation of whole foods in therapeutic regimen has not been successful. This thesis exemplifies the need to investigate factors associated with the limitations in the current approach with respect to dietary agents. Bioactivity-guided fractionation of sweet potato greens extract (SPGE) led to the identification of ~100-fold more potent fraction in vitro. However, this efficacy could not be translated in vivo. We also studied whole ginger extract (GE) for its in vitro and in vivo prostate tumor growth-inhibitory and apoptosis-inducing effects. In addition, GE proved to be more efficacious as compared to its individual most-active constituents owing to the differences in their pharmacokinetic (PK) and bioavailability measurements. Hence, these studies emphasize the crucial role of synergistic/additive interactions among the constituents of whole foods in successful translation of their therapeutic benefits. Another factor that seeks further attention is the unique cellular mechanisms engaged by these phytochemicals to confer their remarkable effects. Phenolic compounds, the most-abundant of all phytochemicals, are well known for their antioxidant properties and act via reactive oxygen species (ROS)-mediated mechanisms. We however assert the underappreciated xenohormetic prooxidant role of phenolics, where cancer cell death is caused by induction of intolerable levels of ROS. We demonstrated that a Piper betel constituent, hydroxychavicol (HC), mediates cytotoxicity via ROS-induced DNA-damage. This thesis thus provides compelling grounds for future preclinical studies to validate their potential usefulness for cancer management.

O objetivo do presente trabalho foi o de obter maiores informações acerca das modificações causadas pelo tratamento com calor e baixa umidade (TCBU) sobre a estrutura granular e propriedades funcionais dos amidos extraídos de mandioquinha-salsa, gengibre e batata-doce, fontes alternativas desse carboidrato. Os amidos foram extraídos desses vegetais e caracterizados quanto à composição macromolecular, substâncias acompanhantes, tamanho e forma dos grânulos. Para avaliar o efeito do tratamento térmico e baixa umidade (100°C, 27% de umidade, 16 horas), os amidos foram submetidos a processo de digestão enzimática pela alfa-amilase de Bacillus sp e amiloglucosidase de Rhizopus mold. As amostras obtidas foram avaliadas quanto ao modo de ataque das enzimas aos grânulos em microscópio eletrônico de varredura (MEV), padrão de cristalinidade por difração de raios-x e propriedades da pasta em Rapid Visco Analyser (RVA). O amido de mandioquinha-salsa apresentou 17% de amilose e 0,032% de fósforo, tamanho médio de grânulo de 12,5 x 17,3µm, padrão B de cristalinidade e 38% de hidrólise enzimática. O amido de batata-doce apresentou 22% de amilose, 0,027% de fósforo, tamanho médio de grânulo de 20,4 x 26,2µm, padrão A de cristalinidade e 72% de hidrólise. O amido de gengibre apresentou 25% de amilose, 0,022% de fósforo, tamanho médio de grânulos de 17,6 x 23,2µm, padrão A de cristalinidade e 15% de hidrólise. O tratamento com calor e baixa umidade nas condições do estudo provocou aumento na suscetibilidade à ação enzimática em todos os amidos, mas principalmente no de mandioquinha-salsa. Com este tratamento ocorreram também alterações na intensidade dos picos nos difratogramas de raios-x, entretanto, os padrões de cristalinidade dos amidos não foram alterados. Os perfis e valores dos viscoamilogramas dos amidos estudados foram substancialmente alterados com o tratamento térmico em baixa umidade, havendo elevação da temperatura de pasta e do tempo para ocorrência do pico, redução nos valores de viscosidade e extinção da quebra, ou seja, estabilização da viscosidade dos amidos quando sob temperaturas elevadas e agitação mecânica. O tratamento térmico sob baixa umidade, nas condições do estudo, promoveu alterações que apontam para um rompimento seguido de rearranjo das associações internas na estrutura granular do amido fazendo com que ocorra redução da cristalinidade e aumento significativo de sua área acessível à ação enzimática. / The goal of this work is to obtain more information about the modifications caused by heat-moisture treatment (TCBU) on the granular structure and functional properties extracted of starch Peruvian carrot, sweet potato and ginger, sources alternative sources of this carbohydrato. The starches were extracted of these vegetables and how characterized macromolecular composition, non-starch components, size and form of granules. To evaluate effect of heat-moisture treatment (HMT- 100°C, 27% of humidity, 16 hours), starches had been submittedby to enzymatic digestion with alpha-amilase of Bacillus sp and amiloglucosidase of Rhizopus mold. The samples had been evaluated about the way of enzymes attack to granules in scanning electron microscope (SEM), pattern of cristallinity for rays-x diffraction and properties of the paste in Rapid Visco Analyser (RVA). The peruvian carrot starch presented amylose content of 17% and phosphorus content of 0,032%, granule average size of 12,5 x 17,3µm, standard B of cristallinity and 38% of enzymatic hydrolysis. The sweet potato starch presented of amylose content of 22%, phosphorus content of 0,027%, granule average size of 20,4 x 26,2µm, standard A of cristallinity and 72% of hydrolysis. The ginger starch presented amylose content of 25%, phosphorus content of 0,022%, granule average sizes of 17,6 x 23,2µm, standard A of cristallinity and 15% of hydrolysis. Heat-moisture treatment (HMT), in this work , caused increase in susceptibility to enzymatic action in all studied starches, but mainly in peruvian carrot starch. With this treatment had also occurred alterations in rays-x diffraction peaks intensity, however, starches patterns of cristallinity had not been modified. The heat-moisture treatment, in this conditions, changed in the profiles and values of viscosity and increase of susceptibility to enzymatic hydrolysis, what probably, it was caused by the breached crystal rearrangement, starch chain association and disruption of double helices in the amorphous regions.

Submitted by Angela Maria de Oliveira (amolivei@uepg.br) on 2019-02-27T18:09:13Z No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) LUCAS HENRIQUE WAIGA.pdf: 3065194 bytes, checksum: 506a5d28046727a51a587ad5156f4273 (MD5) / Made available in DSpace on 2019-02-27T18:09:13Z (GMT). No. of bitstreams: 2 license_rdf: 811 bytes, checksum: e39d27027a6cc9cb039ad269a5db8e34 (MD5) LUCAS HENRIQUE WAIGA.pdf: 3065194 bytes, checksum: 506a5d28046727a51a587ad5156f4273 (MD5) Previous issue date: 2018-08-04 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O rizoma de gengibre (Zingiber officinale Roscoe), uma planta largamente utilizada na medicina alternativa e indústria alimentícia, podendo ser considerado uma fonte diferenciada de amido, este apresentando propriedades características, como uma temperatura de gelatinização elevada e formação de um gel firme e viscoso. O objetivo deste estudo foi investigar as propriedades térmicas, morfológicas, estruturais e de pasta do amido de gengibre nativo e modificado com diferentes concentrações de HCl (1,0 mol L-1 e 2,0 mol L-1 ) em solvente aquoso ou metanólico, em tempos de modificação diferentes (2 h e 4 h). Observou-se uma elevada estabilidade térmica, de 276,0 °C, e temperatura dos parâmetros de gelatinização, com picos entre 80 e 90 °C e ∆Hgel de 10,21 ± 0,21 J g-1 , no amido nativo, com ∆Hgel sendo reduzido após modificação (até 2,68 ± 0,09 J g-1 ); uma redução do teor de amilose após modificação, indicando um ataque direcionado a parte amorfa do material; pelas análises de difração por raios X pelo método de pó (DRX), observação de padrão de cristalinidade tipo A em todas as amostras e aumento da cristalinidade relativa com a hidrólise, de 23,20 ± 0,45% até 27,39 ± 0,62%; com auxílio da viscoamilografia, um elevado valor de tendência a retrogradação do amido nativo, porém, ausência de formação de pasta nos amidos modificados; nas imagens de microscopia, diminuição do diâmetro dos grânulos com modificação e formação de poros no caso de metanol como solvente. As mudanças observadas sugerem, assim, a possível aplicação do material como substituinte de lipídeos em emulsões ou como espessantes em produtos que requerem temperatura elevada em seu processamento. / The rhizomes of ginger (Zingiber officinale Roscoe), a largely used plant in alternative medicine and food industry, can be considered an alternative source of starch, which presents particulars properties, such as high gelatinization temperature and formation of a thick and viscous gel. The objective of this study was to investigate the thermal, morfologial, structural and paste properties of ginger’s starch, in its native and modified state, by different HCl concentration (1.0 mol L-1 and 2.0 mol L-1 ) in aquous or methanolic solvent, in different reaction times (2 h and 4 h). It was observed a high thermal stability, of 276.0 °C, and gelatinization parameters, with peaks between 80 and 90 °C and ∆Hgel of 10.21 ± 0.21 J g-1 , on the native starch, with ∆Hgel being reduced after modification (up until 2.68 ± 0.09 J g-1 ); a reduction on the amylose value after modification was detected, suggesting a target attack on the amorphous portion of the material; with the X-ray diffraction by powder method (XRD), it was observed a type A diffraction pattern in all cases and an increase in relative cristlinity after hydrolysis, from de 23.20 ± 0.45% up to 27.39 ± 0.62%; with the aid of the viscoamylogram, a high setback value was reported on the native sample, however, after modification, absence of paste formation; in the images of microscopy, smaller granules after modification and the formation of pores in the methanol samples were found. These changes suggest the possible application of the material as a lipid replacer in emulsions or as thickener in products that require high temperature in its processing.

O objetivo do presente trabalho foi o de obter maiores informações acerca das modificações causadas pelo tratamento com calor e baixa umidade (TCBU) sobre a estrutura granular e propriedades funcionais dos amidos extraídos de mandioquinha-salsa, gengibre e batata-doce, fontes alternativas desse carboidrato. Os amidos foram extraídos desses vegetais e caracterizados quanto à composição macromolecular, substâncias acompanhantes, tamanho e forma dos grânulos. Para avaliar o efeito do tratamento térmico e baixa umidade (100°C, 27% de umidade, 16 horas), os amidos foram submetidos a processo de digestão enzimática pela alfa-amilase de Bacillus sp e amiloglucosidase de Rhizopus mold. As amostras obtidas foram avaliadas quanto ao modo de ataque das enzimas aos grânulos em microscópio eletrônico de varredura (MEV), padrão de cristalinidade por difração de raios-x e propriedades da pasta em Rapid Visco Analyser (RVA). O amido de mandioquinha-salsa apresentou 17% de amilose e 0,032% de fósforo, tamanho médio de grânulo de 12,5 x 17,3µm, padrão B de cristalinidade e 38% de hidrólise enzimática. O amido de batata-doce apresentou 22% de amilose, 0,027% de fósforo, tamanho médio de grânulo de 20,4 x 26,2µm, padrão A de cristalinidade e 72% de hidrólise. O amido de gengibre apresentou 25% de amilose, 0,022% de fósforo, tamanho médio de grânulos de 17,6 x 23,2µm, padrão A de cristalinidade e 15% de hidrólise. O tratamento com calor e baixa umidade nas condições do estudo provocou aumento na suscetibilidade à ação enzimática em todos os amidos, mas principalmente no de mandioquinha-salsa. Com este tratamento ocorreram também alterações na intensidade dos picos nos difratogramas de raios-x, entretanto, os padrões de cristalinidade dos amidos não foram alterados. Os perfis e valores dos viscoamilogramas dos amidos estudados foram substancialmente alterados com o tratamento térmico em baixa umidade, havendo elevação da temperatura de pasta e do tempo para ocorrência do pico, redução nos valores de viscosidade e extinção da quebra, ou seja, estabilização da viscosidade dos amidos quando sob temperaturas elevadas e agitação mecânica. O tratamento térmico sob baixa umidade, nas condições do estudo, promoveu alterações que apontam para um rompimento seguido de rearranjo das associações internas na estrutura granular do amido fazendo com que ocorra redução da cristalinidade e aumento significativo de sua área acessível à ação enzimática. / The goal of this work is to obtain more information about the modifications caused by heat-moisture treatment (TCBU) on the granular structure and functional properties extracted of starch Peruvian carrot, sweet potato and ginger, sources alternative sources of this carbohydrato. The starches were extracted of these vegetables and how characterized macromolecular composition, non-starch components, size and form of granules. To evaluate effect of heat-moisture treatment (HMT- 100°C, 27% of humidity, 16 hours), starches had been submittedby to enzymatic digestion with alpha-amilase of Bacillus sp and amiloglucosidase of Rhizopus mold. The samples had been evaluated about the way of enzymes attack to granules in scanning electron microscope (SEM), pattern of cristallinity for rays-x diffraction and properties of the paste in Rapid Visco Analyser (RVA). The peruvian carrot starch presented amylose content of 17% and phosphorus content of 0,032%, granule average size of 12,5 x 17,3µm, standard B of cristallinity and 38% of enzymatic hydrolysis. The sweet potato starch presented of amylose content of 22%, phosphorus content of 0,027%, granule average size of 20,4 x 26,2µm, standard A of cristallinity and 72% of hydrolysis. The ginger starch presented amylose content of 25%, phosphorus content of 0,022%, granule average sizes of 17,6 x 23,2µm, standard A of cristallinity and 15% of hydrolysis. Heat-moisture treatment (HMT), in this work , caused increase in susceptibility to enzymatic action in all studied starches, but mainly in peruvian carrot starch. With this treatment had also occurred alterations in rays-x diffraction peaks intensity, however, starches patterns of cristallinity had not been modified. The heat-moisture treatment, in this conditions, changed in the profiles and values of viscosity and increase of susceptibility to enzymatic hydrolysis, what probably, it was caused by the breached crystal rearrangement, starch chain association and disruption of double helices in the amorphous regions.

Made available in DSpace on 2016-06-02T19:32:14Z (GMT). No. of bitstreams: 1 6709.pdf: 4195083 bytes, checksum: 80992e3623fd375eb0fcff062a4c0f5d (MD5) Previous issue date: 2015-02-05 / Financiadora de Estudos e Projetos / Biological invasion is a threat to biodiversity, due to competition for resources between invaders and native organisms, decreasing the overall biodiversity. So, studies about the invasiveness of the ecossystems and invasion potential of exotic plants several environments must be taken to control this species. Hedychium coronarium, from the Himalayas, is an example of a high invasivisiness plant, taken to different places in the world, mainly due to ornamental uses. This study evaluated the development (height, diameter, birth and ramets mortality and internal rhyzome anatomy) of plants under different moisture contents, in in situ and in vitro experiments. We found the existence of plasticity for both vegetative ramets growth, and the internal rhyzome anatomy, which may contribute to the invasive potential of this plant. / A invasão biológica é uma ameaça à biodiversidade, já que ocorre competição por recursos entre organismos invasores e nativos, diminuindo a biodiversidade global. Assim, estudos sobre a invasão dos ecossistemas e potencial invasão de plantas exóticas em ambientes diversos devem ser realizados para que haja controle das espécies. Hedychium coronarium, proveniente do Himalaia, é um exemplo de planta com alta invasivisidade, levada a diferentes lugares do mundo, sobretudo devido ao potencial ornamental que fornece. O presente estudo avaliou o desenvolvimento (altura, diâmetro, nascimento, mortalidade dos rametas e anatomia interna do rizoma) da planta em ambientes com diferentes umidades, com experimentos in situ e in vitro. Foi encontrado indício de plasticidade, tanto em crescimento vegetativo dos rametas, quanto na anatomia interna dos rizomas, o que pode contribuir para a invasivisidade dessa planta.