Structural, morphological, chemical, vibrational, pasting, rheological, and thermal characterization of isolated jicama (Pachyrhizus spp.) starch and jicama starch added with Ca(OH)2

Autor: María de los Ángeles Cornejo-Villegas, Gilberto Vázquez-Contreras, Mario E. Rodríguez-García, Brenda Contreras-Jiménez, Alicia del Real-López
Rok vydání: 2019
Předmět:
Zdroj: Food Chemistry. 283:83-91
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2019.01.013
Popis: This work focused in the study of the changes on the physicochemical properties of isolated jicama starch (IJS), and IJS added with 0.15, 0.20, 0.30% Ca(OH)2 w/w. including: the structural, morphological, chemical, vibrational, pasting, rheological, and thermal characteristics. K, Ca, Na, and P were found in IJS. X-ray patterns, which showed that nanocrystals form the IJS according to the PDF-4 simulation. The functional properties were affected by the Ca inclusion, which originated electrostatic interactions. The gelatinization temperatures shifted to high values and exhibited an unfolding. The calculation of the IR absorption coefficient (β) of the gelatinized samples as a function of the Ca2+ for the C-OH showed that the Van der Waals interaction causes the changes in the rheological-mechanical properties. The SEM images demonstrated that starch without alkali exhibited a porous network structure, while the starch with lime exhibited flakes and porous network. The gels of Jicama starch with Ca(OH)2 showed a viscoelastic behavior (G′ > G″) with a reduction of their elastic module.
Databáze: OpenAIRE
Externí odkaz: