Banca de QUALIFICAÇÃO: RAPHAEL LUCAS JACINTO ALMEIDA

Uma banca de QUALIFICAÇÃO de DOUTORADO foi cadastrada pelo programa.
STUDENT : RAPHAEL LUCAS JACINTO ALMEIDA
DATE: 13/07/2020
TIME: 14:00
LOCAL: ONLINE
TITLE:

PRODUCTION OF RED RICE STARCH NANOCRYSTALS USING HYDROTHERMAL AND ENZYMATIC PRE-TREATMENTS FOR STABILIZATION OF PICKERING EMULSION

KEY WORDS:

emulsify agent; amylolytic enzymes; nanoparticles

PAGES: 83
BIG AREA: Engenharias
AREA: Engenharia Química
SUMMARY:

The main constituent of rice is starch, which is the second most abundant polysaccharide in the world and the most important carbohydrate in the human diet. The modification of native starch is necessary to expand technological applications, the physical (hydrothermal) and enzymatic methods are safe and non-toxic, making it the preferred technology for its modification. The integrity of the crystalline structure of starch nanocrystals must be intact, regardless of the modification method used. A satisfactory pretreatment would be able to break the granule or create holes that would allow a better diffusion of the acid in the process to obtain nanocrystals, in this scale the material has new properties that depend exclusively on its size. Starch nanocrystals can be used to increase the stability of the Pickering emulsion. Solid stabilized emulsions prevent the application of some dangerous surfactants and open up a new application perspective. This study aims to provide new information about the influence of hydrothermal and enzymatic pretreatments, combined with the technological properties of red rice starch for the production of nanocrystals and the application in Pickering emulsions as a way to evaluate its stability during storage.

BANKING MEMBERS:
Externo à Instituição - CARLOS EDUARDO DE ARAÚJO PADILHA - UFRN
Presidente - 1346198 - EVERALDO SILVINO DOS SANTOS
Externo à Instituição - SÉRGIO DANTAS DE OLIVEIRA JÚNIOR - INPA